Directions:
- In a large saucepan, bring water and salt to a boil. Add rice. Reduce heat; cover and simmer for 50-55 minutes or until tender. Remove from the heat. Let stand for 10 minutes; drain and set aside.
- In a large Dutch oven or soup kettle, saute the onions, carrot and pecans in butter for 1-2 minutes. Stir in flour until blended. Gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add the ham, pepper and wild rice. Cover and simmer for 5 minutes or until carrots are tender.
- Reduce heat. Add cream and heat through (do not boil). Sprinkle with green onion if desired. Yield: 8 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 282.98 Kcal (1185 kJ) | ||
| Calories from fat | 153.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.01g | 26% | |
|---|---|---|---|
| Cholesterol | 34.09mg | 11% | |
| Sodium | 190.52mg | 8% | |
| Potassium | 98.93mg | 2% | |
| Total Carbs | 28.89g | 10% | |
| Sugars | 1.23g | 5% | |
| Dietary Fiber | 0.98g | 4% | |
| Protein | 3.98g | 8% | |
| Vitamin C | 1.4mg | 2% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 2.1mg | 12% | |
| Calcium | 58.1mg | 6% | |
| Amount Per 100 g | |||
| Calories | 120.42 Kcal (504 kJ) | ||
| Calories from fat | 65.15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.24g | 26% | |
|---|---|---|---|
| Cholesterol | 14.51mg | 11% | |
| Sodium | 81.07mg | 8% | |
| Potassium | 42.1mg | 2% | |
| Total Carbs | 12.3g | 10% | |
| Sugars | 0.52g | 5% | |
| Dietary Fiber | 0.42g | 4% | |
| Protein | 1.7g | 8% | |
| Vitamin C | 0.6mg | 2% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 0.9mg | 12% | |
| Calcium | 24.7mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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