Ingredients
1/3 cup wild rice
1 tablespoon vegetable oil
4 cups water
1 onion, chopped
1 stalk celery, finely chopped
1 carrot, finely chopped
1/2 cup margarine
1/2 cup all-purpose flour
3 cups chicken broth
2 cups half-and-half cream
1/2 teaspoon dried rosemary
1 teaspoon salt
2 cups diced cooked chicken
Preparation
1.Rinse rice; drain. In a medium saucepan, combine rice, oil, and water; bring to a boil. Reduce heat, cover, and simmer for 30 minutes. 2.Meanwhile, in a large pot, cook onion, celery, and carrots in butter until vegetables are almost tender. Blend in flour, cook and stir for 2 minutes. Add broth and undrained rice, bring to a boil. Cook and stir until slightly thickened. 3.Stir in cream, rosemary, and salt. Add chicken. Reduce heat and simmer, uncovered, about 20 minutes or until rice is tender.
