Ingredients
3/4 cup uncooked wild rice
6 T. butter
1 T. minced onion
1/2 cup flour
3 cups chicken broth
1/2 cup minced ham
1/2 cup finely grated carrots
1 pint half-and-half
2 T. sherry cooking wine
3 T. slivered almonds
Preparation
Cook rice in 3 cups boiling water for about 45 minutes or until wild rice is popped open.
Melt butter in a large saucepan on medium-low heat. Saute onion until tender. Blend in flour. Gradually add broth and wisk until smooth. Cook, stirring constantly, until mixture comes to a boil; boil one minute. Stir in rice, ham and carrots. Simmer 5 minutes. Blend in half-and-half, sherry and almonds. Heat to serving temperature.
