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  • 1/3 cup wild rice
  • 1 tablespoon vegetable oil
  • 4 cups water
  • 1 onion, chopped
  • 1 stalk celery, finely chopped
  • 1 carrot, finely chopped
  • 1/2 cup margarine
  • 1/2 cup all-purpose flour
  • 3 cups chicken broth
  • 2 cups half-and-half cream
  • 1/2 teaspoon dried rosemary
  • 1 teaspoon salt


Rinse rice; drain. In a medium saucepan, combine rice, oil, and water; bring to a boil. Reduce heat, cover, and simmer for 30 minutes.

Meanwhile, in a large pot, cook onion, celery, and carrots in butter until vegetables are almost tender. Blend in flour, cook and stir for 2 minutes. Add broth and undrained rice, bring to a boil. Cook and stir until slightly thickened.

Stir in cream, rosemary, and salt. Reduce heat and simmer, uncovered, about 20 minutes or until rice is tender.