1 c. wild rice
1/4 c. chopped celery
1/4 c. chopped carrots
1/4 c. bacon drippings
1/4 c. cubed ham
1/2 tsp. rosemary
3 c. chicken broth

Rinse rice in cold water. Saute celery and carrots in bacon drippings until golden, about 5 minutes. Add ham, saute about 1 minute. Add rosemary and rice, saute 3 minutes. Add broth. Bring to a boil then simmer uncovered 35 minutes. Drain. Dry in low heat 2 minutes before serving. Serve with Swiss Mornay Sauce.