Ingredients

The following ingredients have 8 Servings
  • 1/3 cup uncooked wild rice
  • 1 tablespoon canola oil
  • 1 quart water
  • 1 medium onion, chopped
  • 1 celery rib, finely chopped
  • 1 medium carrot, finely chopped
  • 1/2 cup butter
  • 1/2 cup all-purpose flour
  • 3 cups chicken broth
  • 2 cups half-and-half cream
  • 1/2 teaspoon dried rosemary, crushed
  • 1 teaspoon salt

Instruction

  • In a medium saucepan, combine the rice, oil and water; bring to a boil. Reduce heat; cover and simmer for 30 minutes. , Meanwhile, in a Dutch oven, cook the onion, celery and carrot in butter until vegetables are almost tender. Stir in flour until blended; cook and stir for 2 minutes. Slowly stir in broth and undrained rice. Bring to a boil; cook and stir until slightly thickened, 2 minutes. Reduce heat; stir in the cream, rosemary and salt. Simmer, uncovered, until rice is tender, about 20 minutes.