3/4 c. wild rice, rinsed
1 tbsp. vegetable oil
4 c. water
salt, to taste
1 medium onion, diced
1 rib celery, chopped
1 carrot, chopped
1/2 c. (1 stick) butter
1/2 c. all-purpose flour
3 c. chicken broth, undiluted, hot
1 1/2 c. reserved rice stock
2 c. half & half cream
3/4 c. ham, diced
salt and pepper, to taste
1/2 tsp. ground rosemary
fresh parsley, chopped

Sauté rice in vegetable oil. Add the water and salt to taste. Cook until rice is 3/4 done. Drain, reserving 1 1/2 cup stock. Sauté onions, celery and carrot in butter in a pot until onion is transparent. Turn heat down. Mix flour in thoroughly and cook about 5 minutes, stirring frequently. Do not brown.

Using a wire whisk, blend in hot chicken and rice stock. Cook allowing to thicken slightly. Add half and half, blending in thoroughly. Add rice, ham, salt, pepper, and rosemary. Simmer 20 minutes. Garnish with parsley.

Makes 10 (6 oz.) servings.