3 oz. wild rice
1 tsp. oil
4 c. water
1 med. onion, chopped
6 tbsp. butter
10 tbsp. flour
3 c. chicken stock (canned ok)
1 1/2 c. reserved rice stock
2 c. Half and half (or whole milk)
Salt and pepper to taste

Saute rice in oil until lightly toasted in large skillet. Add 4 cups water and bring to boil. Continue cooking until almost done. Rice will begin to pop open. Do NOT overcook. Drain and reserve both rice and the stock

Melt butter, add onion, cook slowly until onion is transparent. Add flour and mix well. Cook over low heat, 10 minutes, stirring occasionally, over low heat - do NOT let it brown. Gradually add the two stocks, stirring with whisk, cook and stir over medium heat until mixture comes to a boil. Add rice, and Half and Half (or milk). Do NOT let come to a boil. Let simmer for 20 minutes. Can be made a day ahead and reheated. Makes a lot - use a Dutch oven.