3 oz. wild rice
1 tsp. oil (olive)
4 c. water
Salt
Med. diced onion
1 c. diced celery
6 tbsp. butter
2/3 c. flour
3 c. chicken broth
1 1/2 c. reserved rice stock (use part dry sherry for liquid)
2 c. Half and Half cream
1/2 tsp. ground rosemary (or less)
Parsley
Fresh sliced mushrooms (optional)
Diced meat (optional) - can use turkey, ham or chicken

Rinse rice. Saute rice in oil. Add 4 cups water and salt. Cook rice until 3/4 done (not mushy). Drain and reserve rice stock. Saute onions and celery in butter. Lower heat - mix in flour, stirring constantly. Using wire whip, blend in chicken stock and rice stock. Allow to thicken. Add Half and Half cream, cooked rice, salt and pepper, parsley and rosemary. Simmer very slowly for 20 minutes. DO NOT BOIL. Adjust thickness and seasoning.