Ingredients
6 tablespoons butter
1 tablespoon onion, minced
1/2 cup flour
4 cups chicken broth
2 cups wild rice, cooked
1/2 teaspoon salt
1/3 cup ham, minced
1/3 cup carrot, shredded
3 tablespoons slivered almonds
1 cup half-and-half
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Melt butter in a saucepan. Saute onion until tender. Blend in flour. Gradually stir in broth. Cook, stirring constantly until mix boils. Allow to boil 1 minute. Stir in cooked wild rice, salt, ham, carrot and almonds. Simmer for 5 minutes. Blend in half& half (milk can work too) and sherry (optional). Heat to serving temperature. Sprinkle parsley on top and serve.
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The original fermentation manifesto — accessible, inspirational
True wild rice — nutty, earthy, stuffings, pilafs, soups
Perfect ice spheres — minimal surface area, maximum chill
Mild rice vinegar — sushi rice, sunomono, pickled ginger
Non-stick rice paddle — fluff and serve rice without sticking