1/2 c. uncooked wild rice
1 1/2 c. water
3 tbsp. butter
2 green onions, sliced
1/2 lb. fresh mushrooms, sliced
1/4 c. all-purpose flour
2 tbsp. dry sherry
Clove garlic, minced
1 lb. skinned, boneless chicken breast, cubed
1 qt. chicken broth, canned
1/2 pt. whipping cream or half and half
White pepper to taste

Wash rice in three changes of hot tap water. Add to 1 1/2 cups water in medium saucepan. Bring to boil. Reduce heat and simmer, covered, 35-45 minutes or tender.

In a medium saucepan, heat butter; add chicken, green onions, mushrooms and garlic. Saute 5-7 minutes. Add flour and cook stirring 2 minutes. Stir in broth. Bring to a boil, stirring until thickened. Add cooked wild rice, cream or half and half and sherry, stirring until heated through. Add white pepper to taste.