Ingredients
1/2 cup uncooked wild rice4 cups water1/2 cup butter, cubed8 ounces red potatoes (about 2 medium), chopped1 medium onion, chopped1 celery rib, chopped1 medium carrot, chopped2 garlic cloves, minced1/2 cup all-purpose flour3 cups chicken broth2 cups half-and-half cream1 teaspoon salt1/2 teaspoon dried rosemary, crushed2 cups cubed cooked turkey or chicken
Preparation
In a saucepan, combine rice and water; bring to a boil over high heat. Reduce heat; simmer, covered, 30 minutes.
Meanwhile, in a Dutch oven, heat butter over medium heat. Add potatoes, onion, celery and carrot; cook and stir 6-8 minutes or until almost tender. Add garlic; cook 1 minute longer.
Stir in flour until blended; cook and stir 2 minutes. Gradually stir in broth and undrained rice. Bring to a boil over medium-high heat; cook and stir 1-2 minutes or until slightly thickened.
Add cream, salt and rosemary; return to a boil. Simmer, uncovered, 15-20 minutes or until rice is tender, stirring occasionally. Stir in turkey; heat through.
