1/3 cup uncooked wild rice
1 T. vegetable oil
1 quart water
1 medium onion, chopped
1 celery rib, finely chopped
1/4 cup carrots, finely chopped
1/2 cup butter
1/2 cup all-purpose flour
3 cup chicken broth
2 cup half-and-half cream
1/2 tsp. dried rosemary, crushed
1 tsp. salt
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.
Recipe by Spirit Lake Food Distribution Program, served by Northern Plains Electric Cooperative
