2 cups Missimati Brown or Beulah Land Tan Whole Grain Rice
3 ½ cups chicken broth
4 tbsp oil
9 chicken thighs,skinned or deboned
¼ tsp cayenne
1 tsp paprika
2 tbsp black pepper
3 celery stalks, diced (about 2 cups)
1 large onion, diced
1 1/2cup canned artichoke hearts, chopped
1 tbsp sweet basil, chopped
1 bunch green onions, chopped (about 1 cup)
¼ cup Delta Belle or Missimati Fragrant Rice Flour
1 tsp celery seed
1 tbsp herbes de provence
2 cups sweet milk
½ cup sliced almonds
1 cup sharp cheddar cheese, shredded
½ cup mayonnaise
Bring chicken broth and 1 tablespoon oil to boil, then add rice. Reduce to simmer, cover, and cook for 35-40 minutes. Set aside.
Spread chicken thighs and coat with cayenne, paprika, and black pepper. Grill or bake until cooked through, preferably with a bit of bark on outer surface. Cool slightly, then cut up in ½ inch pieces.
Make celery artichoke soup. In skillet, add oil, celery, and onion and cook until translucent. Then add green onions, artichoke hearts, celery seed, and herbes de provence, stirring in well.
Preheat oven to 350 degrees.
Add flour to celery artichoke mix and stir well. Then add 1 cup sweet milk, stirring. When mixture begins to thicken, add 2nd cup of milk and occasionally stir until mixture thickens to a semi-thickened consistency.
To large mixing bowl, add cheddar cheese, mayonnaise, and almonds. Add rice and homemade soup and mix all ingredients thoroughly.
Coat 9 x 12 baking dish or aluminum pan with oil or non stick spray, then spread mixture evenly in dish. Bake at 350 degrees for 30 minutes. Serve immediately, refrigerate, or freeze.