2 quarts of water
4 tablespoons of salt
1 cup of wild rice
5 tablespoons of butter
8 cups of chicken stock
1 medium onion chopped
2 large carrots finely diced
2 large celery stalks finely diced
1 medium purple top turnip, julienned
1 pound of chicken, cooked and roughly chopped
1/2 pound of bratwurst, cooked and sliced
1 teaspoon fresh thyme, minced
1 teaspoon rosemary, minced
1 bay leaf
2 teaspoon fresh dill, minced
salt and pepper to taste
Bring water and the 4 tablespoons of salt to a boil in a large pot over high heat.
Add wild rice and continue to boil uncovered for 5 minutes.
Drain the rice and discard the water.
Return rice to the pot and add 1 tablespoon of butter. Toss until rice is coated. Add 1 cup of the chicken stock and bring to a boil. Reduce heat to low. Cover and simmer for 45 minutes or until rice is tender.
While the rice is simmering, melt the remaining butter over medium heat. Add the onion. Cook over medium heat stirring occasionally, or until the onions are translucent. Add the carrot, celery and turnip. Continue to cook with occasional stirring for about 10 minutes. Add the potato and remaining chicken stock. Simmer over medium heat or until the potatoes are fork tender (about 10 min).
Add the chicken, bratwurst, cooked wild rice and minced herbs. Simmer for about another five minutes or until the chicken becomes thoroughly heated. Season to taste with salt and pepper.