6 tbsp. butter
1 tbsp. minced onion
1/2 c. flour
3 c. chicken broth
2 c. cooked wild rice
1/3 c. minced ham
1/2 c. finely grated carrot
3 tbsp. chopped slivered almonds
1/2 tsp. salt
1 c. half and half
2 tbsp. dry sherry wine, optional

In a saucepan, melt butter. Saute onion until tender. Blend in flour. Gradually add broth. Cook, stirring constantly until mixture comes to a boil. Boil for one minute. Stir in rice, ham, carrots, almonds and salt. Simmer 5 minutes. Blend in half and half and sherry. Heat to serving temperature.

To cook rice, using a strainer, rinse rice under cool water. Place rice in saucepan. Add salt. Bring to a boil. Simmer covered 45-60 minutes until kernels are open and tender but not mushy. Drain excess liquid. 1 cup rice, 1 teaspoon salt to every 4 cups of water.