3/4 c. wild rice, rinsed
1 tbsp. vegetable oil
4 c. water
Salt to taste
1 med. onion, diced
1 rib celery, chopped
1/2 c. butter
1/2 c. all-purpose flour
3 c. chicken broth (hot)
2 c. half & half or whole milk
3/4 c. ham, diced
Salt to taste
Pepper to taste
1/4 tsp. rosemary
Parsley flakes

Saute rice in vegetable oil. Add water and salt to taste. Cook rice until 3/4 done. Drain.

Saute onions and celery in butter until the onion is transparent.

Turn heat down. Mix flour in thoroughly and cook about 5 minutes, stirring frequently. Do not brown.

Using wire whisk, blend in hot chicken broth. Cook, allowing it to thicken slightly. Add half & half (whole milk), blending thoroughly. Add rice, ham, salt, pepper and rosemary. Simmer 20 minutes. Garnish with parsley.

Variations: Could use chicken or turkey instead of ham.