| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats |
|
Rice, Soups, Vegetables |
1 |
Servings |
INGREDIENTS
| 6 |
tb |
Unsalted Butter |
| 1 |
tb |
Onion — minced |
| 1/2 |
c |
Flour |
| 3 |
c |
Chicken Broth |
| 2 |
c |
Wild Rice — cooked |
| 1 |
c |
Cooked Ham — minced |
| 1/2 |
c |
Carrots — grated |
| 1/4 |
c |
Almonds — slivered |
| 1/2 |
ts |
Salt |
| 1 |
c |
Half And Half |
| 2 |
tb |
Dry Sherry |
|
|
Pepper |
INSTRUCTIONS
Melt butter in saucepan, saute onions until tender. Blend in flour,
gradually add broth. Cook stirring constantly until mixture thickens
slightly. Stir in rice, ham, carrots, almonds, and salt; simmer about 5
minutes. Blend in half and half and sherry; heat to serving temperature
and season with pepper.
Recipe By :
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