1/2 c. butter
1 c. flour
2 c. chicken broth
2 c. half & half or milk
1 1/2 c. cooked wild rice
2 c. cubed chicken or turkey
About 3 c. sauteed or boiled vegetables (carrots, onions, celery)
Salt and pepper to taste

Melt butter in saucepan; add flour to make a thick roux. With a wire whip, slowly add chicken broth, cream or milk, cooking constantly. Keep sauce warm and thick. Add meat, cooked rice and vegetables. Season to taste.

COOKED WILD RICE: Rinse wild rice until cold water is clear. Cover rice with water. Cook until it boils, strain and rinse. Cover with cold water and bring to second boil. Drain and rinse. Repeat once again, most kernels will be open. Drain, rinse. Do not stir.