| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Soups &, Stews | 4 | Servings | |
INGREDIENTS
| 6 | tb | Butter or margarine |
| 1 | tb | Minced onion |
| 1/2 | c | All-purpose flour |
| 2 | c | Wild rice; cooked |
| 3 | c | Chicken broth |
| 1/2 | ts | Salt; or to taste |
| 1 | c | Half and half |
| 2 | tb | Sherry; optional |
| Snipped parsley; for garnish |
INSTRUCTIONS
Melt butter in a saucepan. Saute onion in butter until tender. Blend in flour, then gradually stir in broth. Cook, stirring constantly, until mixture comes to a boil. Stir and boil 1 minute. Stir in cooked rice and salt; simmer about 5 minutes. Remove from heat. Blend in the half and half and the sherry. Heat to serving temperature. Garnish with parsley. NOTES : The recipe can be varied by adding 1/3 cup minced ham, 1/3 cup finely grated carrot and 3 tablespoons chopped slivered almonds along with the rice. Recipe by: Prodigy Food & Wine Board Posted to recipelu-digest by "Crane C. Walden" <cranew@foothill.net> on Feb 21, 1998
A Message from our Provider:
“When I grow up, I want to be like Jesus.”