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Ingredients :
⅓ cup wild rice
1 tablespoon vegetable oil
4 cups water
1 onion, chopped
1 stalk celery, finely chopped
1 carrot, finely chopped
½ cup margarine
½ cup all-purpose flour
3 cups chicken broth
2 cups half-and-half cream
½ teaspoon dried rosemary
1 teaspoon salt
Methods :
Step 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.
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Step 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.
Step 3
Stir in cream, rosemary, and salt. Reduce heat and simmer, uncovered, about 20 minutes or until rice is tender.
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