6 tablespoons margarine or butter
1 tablespoon minced onion
½ cup flour
3 cups chicken broth
2 cups cooked wild rice*
½ cup finely grated carrots
1/3 cup minced ham
3 tablespoons chopped slivered almonds
½ teaspoon salt
1 cup half-and-half
2 tablespoons dry sherry, optional
Chopped fresh parsley or chives
Optional: 1-2 cooked, chopped chicken breasts**
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In a large saucepan, melt margarine or butter; sauté onion until tender. Blend in flour; gradually add broth. Cook, stirring constantly, until mixture comes to a boil. Boil and stir 1 minute. Stir in rice, carrots, ham, almonds, and salt; simmer about 5 minutes. Blend in half-and-half and sherry; heat to serving temperature. Garnish with parsley or chives
Makes 3 (2 cup) servings.
*Wild rice can be purchased pre-cooked. If using dried wild rice, follow package directions. ½ cup uncooked wild rice = 1 ½ – 2 cups cooked. Cook ½ cup raw wild rice in 2 cups cold water and ½ teaspoon salt. Bring to a boil, and simmer covered until tender (45-55 minutes). Drain.
**If adding chicken to recipe, add some additional chicken broth.
