Summer Chicken and Rice

For this dish I was inspired by chicken and dumplings. I wanted a soupy chicken dish but I though chicken and dumplings would be too heavy so I replaced the dumplings with rice. Now this dish is a light but delicous meal.

Ingredients

- 2 quarts chicken broth
- 2 cups chicken cooked
- 1 tbs olive oil
- 2 tbs butter
- 3 tbs flour
- 1 bay leaf
- 1-2 medium sized carrots sliced
- 1 large stock of celery chopped
- 1/4 cup green onion chopped
- 1 cup medium grain white rice
- 2 cups water

Directions

In a pot add two cups water and rice. Bring to boil, then turn burner down to low and cover with lid. Let cook for 20-30 minutes. In another pot add oil, butter, and vegetables, stir at medium heat for 5 minutes. Add salt, pepper, and flour. Stir for 2 minutes. Add 2 quarts chicken broth and bring to boil, add chicken. Let cook until vegetables are done.

To prepare the dish I used a melon scooper to make little balls out of the rice. After placing the rice on the plate I scooped the chicken on top and served

makes 4-5 servings