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in a large, deep pot, heat the oil over medium-high heat. add the fennel, carrots, celery, zucchini and mushrooms and cook until the vegetables have begun to soften and the mushrooms have begun to brown. raise the heat to high and pour in the wine, stirring vigorously, then pour in the stock. add onion flakes, rosemary, pepper, salt and wild rice. return to a boil, then reduce heat to a simmer and cook (uncovered) 20 minutes. stir in the cooked chicken, beans and green onion and cook a further 35 minutes.
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Controlled pour dispenser — drizzle olive oil without glugging
Adjustable stand — hold cookbook or tablet at eye level while cooking
Fine oil mist for grilling, baking, salad — control without aerosol
Clip-on frying thermometer — monitor oil temp without holding
Provençal olive paste — crostini, sandwiches, pasta, fish topping