1/2 lb. wild rice
3 c. water
3 tbsp. butter
1/2 c. chopped onion
1 1/2 c. thinly sliced carrots
1 12 c. thinly sliced celery
1/2 lb. diced lean ham (turkey is good)
1 qt. water
2 tbsp. chicken bouillon
1 1/2 c. Half and Half
3 tbsp. cornstarch
1/4 c. water

Heat rice and 3 cups water in medium saucepan to boiling, stirring occasionally. Reduce heat to simmer, cover and cook 40 minutes. Cut up vegetables and ham. Remove rice from heat and drain in colander. In large saucepan or Dutch oven, melt butter over medium heat. Saute vegetables and ham until crisp tender, about 15 minutes.

Meanwhile, heat 1 quart water, stir in chicken bouillon and boil. When vegetables are tender, pour in chicken broth and drained rice. Turn heat to low. Pour in Half and Half in a thin stream while stirring. Blend cornstarch and 1/4 cup water until smooth. Add in thin stream to stew, stirring constantly until thickened. Serve with buttered toast. 8 servings of 1 1/2 cups per serving.