Ingredients
1/3 cup uncooked wild rice1 tablespoon canola oil1 quart water1 medium onion, chopped1 celery rib, finely chopped1 medium carrot, finely chopped1/2 cup butter1/2 cup all-purpose flour3 cups chicken broth2 cups half-and-half cream1/2 teaspoon dried rosemary, crushed1 teaspoon salt
Preparation
In a medium saucepan, combine the rice, oil and water; bring to a boil. Reduce heat; cover and simmer for 30 minutes.
Meanwhile, in a Dutch oven, cook the onion, celery and carrot in butter until vegetables are almost tender. Stir in flour until blended; cook and stir for 2 minutes. Slowly stir in broth and undrained rice. Bring to a boil; cook and stir until slightly thickened, 2 minutes. Reduce heat; stir in the cream, rosemary and salt. Simmer, uncovered, until rice is tender, about 20 minutes.
