3/4 c. uncooked wild rice
1 tbsp. vegetable oil
4 c. water
1/2 tsp. salt
1 med. onion, chopped
1 stalk celery, diced
1 carrot, chopped
1/2 c. butter
1/2 c. flour
2 c. chicken broth
2 c. half & half
3/4 c. diced cooked ham
Salt and pepper to taste
1/8 tsp. dried rosemary
Snipped parsley

Rinse wild rice; saute in vegetable oil. Add water and salt; cook for about 1/2 hour or until rice is about 3/4 done. Drain, reserving 1 1/2 cup rice liquid.

In large kettle, saute onions, celery and carrots in butter until onion is transparent; reduce heat. Blend in flour and cook 5 minutes, stirring frequently. Don't brown. Blend in chicken stock and rice liquid. Cook until slightly thickened. Add half & half; stir in rice, ham, pepper, salt and rosemary. Simmer for 20 minutes. Garnish with parsley. Makes 8-10 servings.