Ingredients:
1/3 cup uncooked wild rice
1 tablespoon canola oil
1 quart water
1 medium onion, chopped
1 celery rib, finely chopped
1 medium carrot, finely chopped
1/2 cup butter
1/2 cup all-purpose flour
3 cups chicken broth
2 cups half-and-half cream
1/2 teaspoon dried rosemary, crushed
1 teaspoon salt
Steps to Make It:
Step 1: In a medium saucepan, combine the rice, oil and water; bring to a boil. Reduce heat; cover and simmer for 30 minutes.
Step 2: Meanwhile, in a Dutch oven, cook the onion, celery and carrot in butter until vegetables are almost tender.
Step 3: Stir in flour until blended; cook and stir for 2 minutes. Slowly stir in broth and undrained rice.
Step 4: Bring to a boil; cook and stir until slightly thickened, 2 minutes. Reduce heat; stir in the cream, rosemary and salt.
Step 5: Simmer, uncovered, until rice is tender, about 20 minutes.
Follow us to see more useful information, as well as to give us more motivation to update more useful information for you.
