| 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
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