BookSumo Press - The Autumn-Time Cookbook: Delicious Autumn Recipes for when the Leaves Change Colors

Ingredients

• 2 cubes chicken bouillon, crumbled
• 2 C. hot water
• 1 tbsp unsalted butter
• 1 small yellow onion, minced
• 3 cloves garlic, minced
• 1/4 tsp mashed red pepper flakes
• 2 chayote squashes, peeled and cut into 1/2-inch pieces
• 2 tbsps chopped fresh cilantro
• salt and ground black pepper to taste
• 1 tbsp chopped fresh cilantro

Directions

• Cook onion, red pepper and garlic in hot butter for a few mins and add the squash, 2 tbsps cilantro, salt, and pepper before cooking it for another 5 mins.
• Now stir in bouillon (which was dissolved in hot water) and cilantro before cooking all this on low heat for 20 mins.
• Blend the mixture in a blender until smooth.
• Serve in bowls.

Ingredients

• 4 C. chicken broth
• 2 C. water
• 2 cooked, boneless chicken breast halves, shredded
• 1 (4.5 oz.) package quick cooking long grain and wild rice with seasoning packet
• 1/2 tsp salt
• 1/2 tsp ground black pepper
• 3/4 C. all-purpose flour
• 1/2 C. butter
• 2 C. heavy cream

Directions

• Bring a mixture of broth, chicken and water to boil and add rice before turning off the heat and covering it up.
• Cook content of seasoning packet in hot butter until bubbly before turning down the heat to low and stirring a mixture of salt, pepper and flour.
• Now add cream and cook for another 5 mins.
• Now pour this cream mixture into the rice mixture before cooking it over medium heat for about 15 mins.
• Serve.