4 C Water
½ t salt
½ C uncooked wild rice
3 T chopped green onions
¼ C shredded carrot
3 T chopped pecans
6 T butter or margarine
1/3 C flour
2 cans (14 oz each) chicken broth
½ C diced fully cooked ham
¼ t pepper
1 C half and half cream
Green onion strips, optional
In a large sauce pan, 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. Can make white rice instead.
In a soup kettle, sauté the onions, carrots, and pecans in butter for 30 seconds. 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 (or white) rice. Cover and simmer for 5 minutes or until carrots are tender. Reduce heat. Add cream and heat through (do not boil). Garnish with green onion strips if desired. Yield: 4 large servings, 8 small servings.
