Sarah shared this and says it's "restaurant quality" delicious! I'm not sure what her source was...
3/4 cup uncooked wild rice
1 tablespoon vegetable oil
4 cups water
1/2 teaspoon salt
1 medium onion, chopped
1 celery rib, diced
1 medium carrot, diced
1/2 cup butter, cubed
1/2 cup all-purpose flour
3 cups chicken broth
2 cups half-and-half cream
1 cup diced fully cooked ham
1/2 teaspoon dried rosemary
1/4 teaspoon pepper
*In Dutch oven or soup kettle, saute rice in oil over medium heat for 5 minutes. Add water and salt; bring to a boil. Reduce heat; cover and simmer for 35 minutes (rice will not be completely cooked). Drain, reserving 1-1/2 cups cooking liquid; set rice and liquid aside separately.
*In the same kettle, saute the onion, celery and carrot in butter until onion is crisp-tender. Reduce heat; stir in flour and cook until bubbly. Gradually add broth and cooking liquid, stirring constantly.
*Bring to a boil; cook and stir for 2 minutes, stirring constantly or until thickened. Add cream, ham, rosemary, pepper and rice. Reduce heat; cover and simmer for 30-35 minutes or until ride is tender.
Yield: 8 servings (2 quarts).
3/4 cup uncooked wild rice
1 tablespoon vegetable oil
4 cups water
1/2 teaspoon salt
1 medium onion, chopped
1 celery rib, diced
1 medium carrot, diced
1/2 cup butter, cubed
1/2 cup all-purpose flour
3 cups chicken broth
2 cups half-and-half cream
1 cup diced fully cooked ham
1/2 teaspoon dried rosemary
1/4 teaspoon pepper
*In Dutch oven or soup kettle, saute rice in oil over medium heat for 5 minutes. Add water and salt; bring to a boil. Reduce heat; cover and simmer for 35 minutes (rice will not be completely cooked). Drain, reserving 1-1/2 cups cooking liquid; set rice and liquid aside separately.
*In the same kettle, saute the onion, celery and carrot in butter until onion is crisp-tender. Reduce heat; stir in flour and cook until bubbly. Gradually add broth and cooking liquid, stirring constantly.
*Bring to a boil; cook and stir for 2 minutes, stirring constantly or until thickened. Add cream, ham, rosemary, pepper and rice. Reduce heat; cover and simmer for 30-35 minutes or until ride is tender.
Yield: 8 servings (2 quarts).
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