Ingredients

• 1 cup uncooked wild rice
• 1/2-2/3 cups of long grain rice
• 1 cup chopped yellow onion (1 small onion)
• 1 cup diced carrots (2 medium)
• 1 cup diced celery (3 ribs)
• 7 Tbsp butter, diced, divided
• 1 large garlic clove, minced (1 1/2 tsp)
• 5 cups low-sodium chicken broth
• 1/2 tsp of each dried thyme, marjoram (or oregano), sage and rosemary
• Salt and ground black pepper, to taste
• 1 lb boneless skinless chicken breasts
• 1/2 cup all-purpose flour
• 2 cups milk

Instructions

• Prepare wild rice according to directions listed on package. *(I use a rice cooker to prepare the wild rice. This should take about 40-45 minutes).
• While the rice is cooking, gently boil the chicken breasts in 5 cups of water. Once the chicken is cooked, remove the breasts and cool, reserving the liquid in the large pot. (The soup will be made in this pot later.) Use two forks to shread the chicken into bite-sized pieces. Set aside.
• While the chicken cooks, melt 1 Tbsp butter in a sauté pan. Add onion, carrots and celery and saute 4 minutes, add garlic and saute 30 seconds longer.
• Combine the cooked aromatics with the chicken broth, thyme, marjoram/oregano, sage, rosemary and season with salt and black pepper to taste.
• Using the pan in which the aromatics were sautéed, melt remaining 6 Tbsp butter over medium heat. Add flour and cook 1 1/2 minutes, whisking constantly. 
• Then while whisking vigorously, slowly pour milk into butter/flour mixture. Cook mixture, stirring constantly until it thickens. 
• Add milk mixture to soup mixture in pot along with shredded chicken and cooked wild rice. Add the uncooked long grain rice. Let the soup simmer for about 15 minutes, or until the white rice is cooked.
• Let soup cool slightly and serve.

Ingredients

• 6 thick-cut bacon slices, chopped
• 4 celery stalks, sliced (about 1 1/2 cups)
• 1 medium-size yellow onion, chopped (about 1 1/2 cups)
• 1 small green bell pepper, finely chopped (about 1 cup)
• 3 garlic cloves, chopped (about 1 Tbsp.)
• 1 tsp. chopped fresh thyme
• 1/2 tsp. black pepper
• 1/4 tsp. cayenne pepper
• 1 1/2 tsp. kosher salt, divided
• 8 cups lower-sodium chicken broth
• 4 cups fresh or frozen black-eyed peas
• 2 Tbsp. olive oil
• 1 1/2 cups uncooked rice
• Fresh scallions, sliced

Directions

1. Cook bacon: Cook bacon in a Dutch oven over medium-high, stirring occasionally, until starting to crisp, about 10 minutes.
2. Add vegetables and seasonings: Add celery, onion, bell pepper, garlic, thyme, black pepper, cayenne, and 1 teaspoon of the salt. Cook, stirring occasionally, until onion is tender, about 8 minutes.
3. Add broth and peas: Add broth and black-eyed peas, and bring to a boil over medium-high. Reduce heat to medium-low, and simmer until peas are tender, about 40 minutes.
4. Drain pea mixture, reserving cooking liquid. Return pea mixture and 1 cup of the cooking liquid to Dutch oven. Cover to keep warm; set aside.
5. Cook rice: Heat oil in a medium saucepan over medium-high. Add rice and cook, stirring often, until fragrant and lightly toasted, 3 to 4 minutes. Stir in 3 cups of the reserved cooking liquid and remaining 1/2 teaspoon salt. Bring to a boil, and reduce heat to medium-low; cover and cook until rice is tender, 15 to 18 minutes.Fluff rice with a fork. Alternatively, cook the rice in the rice cooker.
6. Combine rice and pea mixture: Gently stir into pea mixture in Dutch oven. Stir in remaining cooking liquid, 1/4 cup at a time, until desired consistency is reached. Sprinkle servings with sliced fresh scallions.

Ingredients

3 cups (about 1 pound) diced butternut squash (1/2-inch dice)
3 tablespoons olive oil, divided
1/2 teaspoon fine salt, divided
4 cups low-sodium chicken or vegetable broth
1 medium yellow onion (8 ounces), diced
1 tablespoon chopped fresh sage
1/2 teaspoon freshly ground black pepper, divided
1 cup pearled (quick-cooking) farro
1/2 cup dry white wine
1 tablespoon unsalted butter (optional)
1/3 cup (about 1 ounce) grated parmesan cheese, divided, optional
2 tablespoons chopped fresh flat-leaf parsley

Instructions

1. Position a rack in the middle of the oven and preheat to 425 degrees.
2. On a large sheet pan, toss the squash with 1 tablespoon of the oil and 1/4 teaspoon of salt and 1/4 teaspoon pepper. Roast for 25 to 30 minutes, or until tender and lightly browned in spots, tossing once at the midway point.
3. While the squash is roasting, in a small pot over medium-high heat, bring the broth to a boil. Reduce the heat to its lowest setting.
4. In a large, heavy saucepan over medium heat, heat the remaining 2 tablespoons of oil until shimmering. Add the onion and cook, stirring occasionally, until softened but not browned, about 3 minutes. Add the sage, the remaining 1/4 teaspoon of salt and the pepper and cook, stirring, for 1 minute more. Add the farro and cook, stirring frequently, until coated in the oil and toasted, about 3 minutes.
5. Add the wine and increase the heat to high. Cook until the wine is mostly absorbed/evaporated, about 2 minutes. Ladle enough broth into the pot to just cover the farro. Lower the heat so the broth is at a simmer and cook, stirring occasionally, until the liquid is mostly absorbed, about 5 minutes.
6. Continue to add more broth, a ladle or two at a time, ensuring the liquid is gently simmering and letting it get absorbed by the farro after each addition, until the farro is tender but still has a nice chew to it and its liquid is saucy, about 35 minutes. (You may not need all of the stock.)
7. Stir in the squash and butter, if using, and cook until the squash is warmed through and the butter is melted, about 1 minute.
8. Optional: Stir in all but 2 tablespoons of the cheese. Add a little more stock or water if needed to maintain a thick, saucy texture. The cheese will give the dish a risotto-like taste but you may choose not to add it, as I did.
8. Garnish with parsley and serve.