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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 12 |
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and for all you anti-velvetta guys, sorry. Ingredients:
4 stalks celery, chopped |
1 large onion, chopped |
1/4 cup butter or 1/4 cup margarine |
4 medium carrots, shredded |
1/3 cup all-purpose flour |
1 teaspoon salt |
1/2 teaspoon pepper |
2 cups half-and-half cream |
8 ounces velveeta cheese, cubed |
4 cups cooked wild rice |
3 cups cooked ham, cubed |
2 2/3 cups cooked brown rice |
3 tablespoons chicken bouillon granules |
8 cups water |
slivered almonds (optional) |
Directions:
1. In a saucepan, saute celery and onion in butter until tender.
2. Add carrots; cook and stir for 1-2 minutes.
3. In a large kettle or Dutch oven, combine the flour, salt and pepper.
4. Gradually stir in cream.
5. Bring to a boil; cook and stir for 2 minutes or until thickened.
6. Remove from the heat; stir in cheese until melted.
7. Stir in the wild rice, ham, brown rice, bouillon, celery mixture and water.
8. Return to a boil.
9. Sprinkle with almonds if desired.
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