1/3 c. uncooked wild rice
4 c. chicken broth
1/3 c. butter
1/2 c. diced celery
1/4 c. chopped green pepper
1/4 c. chopped onion
1/4 c. sliced mushrooms
1 sm. carrot, shredded
1 tsp. minced garlic
1/4 c. all purpose flour
Dash of salt
1/4 tsp. white pepper
1 tbsp. chopped pimento
3/4 c. half and half
2 tbsp. dry sherry

Rinse rice under cold water, drain. In medium saucepan, combine rice with chicken broth; cover and cook until tender about 45 minutes.

In another saucepan melt butter over medium high heat. Add celery, green pepper, onion, mushrooms, carrot and garlic. Cook stirring occasionally until vegetables are tender about 10 minutes.

Add flour and cook, stirring, 2 minutes. Add chicken broth with rice, salt, pepper and pimento. Bring to a boil stirring occasionally. Stir in cream and sherry; heat through. Serve garnish with slivered almonds.

Makes 4 to 6 servings. 300 calories for 4 servings and 200 calories for 6 servings.