1 c. wild rice, uncooked
1/2 c. white rice, uncooked
1 tbsp. vegetable oil
4 c. water
1 tsp. salt
1 onion
1/2 celery bunch, diced
4 lg. carrots, sliced
1/2 c. butter (I use 60-40)
1/2 c. flour +
1 lg. (49 1/2 oz.) can chicken broth
1 c. Half and Half and 1 c. 1% milk, mixed
1 c. diced ham
Salt and pepper to liking
1/4 tsp. crushed rosemary

Rinse wild rice; saute in vegetable oil; add water and salt; cook 1/2 hour; drain; reserve liquid.

In large kettle, saute onions, carrots, celery in butter until onion is transparent. Blend in flour and cook 5 minutes on low heat, stir a lot - don't brown. Blend in chicken broth (minus 1/2 cup) and rice liquid. Cook until slightly thickened. (If not thick enough, make rest of chicken broth and flour for additional thickness while cooking).

Add Half and Half and milk mixture; both rice; ham; salt; pepper; rosemary. Simmer for several hours. About 10 servings.