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Prep Time: 60 Minutes Cook Time: 50 Minutes |
Ready In: 110 Minutes Servings: 8 |
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Ingredients:
1/3 cup(s) uncooked wild rice |
1/2 cup(s) uncooked white rice |
1 onion |
1 carrots |
1/2 cup(s) all-purpose flour |
2 cup(s) light cream |
1 tablespoon(s) vegetable oil |
2 cup(s) water |
1 celery stalk finely chopped |
1/2 cup(s) butter |
4 cup(s) chicken broth |
1/2 teaspoon(s) rosemary dried |
1 tablespoon(s) salt |
Directions:
1. In medium sauce pan, combine rice, oil, water, and then bring to a boil. Reduce heat, cover, and then simmer for 30 min.
2. In large kettle, cook onion, celery,and carrots in the butter until tender. Blend in flour to kettle and stir for 2 min.
3. Add broth and undrained rice to kettle. Bring to a boil. Stir until slightly thickened. Crush Rosmary with fork until powder. Stir in cream, rosemary, and salt. (Do not add more than 1 t. salt. )
4. Reduce heat and simmer uncovered for another 20 min or until rice is tender.
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