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
3 c. chicken broth
2 c. half and half, or milk
3/4 c. diced cooked ham or crumbled bacon
Salt and pepper to taste
1/8 tsp. dried rosemary
Snipped parsley

Rinse wild rice. Saute in vegetable oil; add water and salt and cook about 1/2 hour or until rice is not quite done. Drain, reserving 1 1/2 cup rice liquid. In a large kettle, saute onions, celery, and carrot in butter until onion is transparent. Reduce heat. Blend in flour and cook 5 minutes, stirring frequently. Don't brown. Blend in chicken broth and rice liquid. Cook until slightly thickened. Add half and half, stir in rice, ham, pepper, salt, and rosemary. Simmer for 20 minutes. Garnish with parsley. Makes 8-10 servings.