Ingredients
3/4 cup uncooked wild rice1 tablespoon vegetable oil4 cups water1/2 teaspoon salt1 medium onion, chopped1 celery rib, diced1/2 cup butter, cubed1 medium carrot, diced1/2 cup all-purpose flour3 cups chicken broth2 cups half-and-half cream1 cup diced fully cooked ham1/2 teaspoon dried rosemary, crushed1/4 teaspoon pepper
Preparation
In a large saucepan, saute rice in oil over medium heat, for 5 minutes. Add water and salt; bring to a boil. Reduce heat; cover and simmer for 35 minutes (rice will not be completely cooked). Drain, reserving 1-1/2 cups cooking liquid; set rice and liquid aside separately.
In the same kettle, saute the onion, celery and carrot in butter until onion is crisp-tender. Reduce heat; stir in flour and cook until bubbly. Gradually add broth and cooking liquid; stirring constantly. Bring to a boil, cook and stir for 2 minutes, stirring constantly or until thickened. Add the cream, ham, rosemary, pepper and reserved rice. Reduce heat; cover and simmer for 30-35 minutes or until rice is tender.
