Ingredients
1/2
cup uncooked wild rice
1 3/4
cups water
2
tablespoons butter or margarine
2
medium stalks celery, sliced (1 cup)
1
medium carrot, coarsely shredded (1/2 cup)
1
medium onion, chopped (1/2 cup)
1
small green bell pepper, chopped (1/2 cup)
3
tablespoons all-purpose flour
1/2
teaspoon salt
1/4
teaspoon pepper
1
can (14 oz) vegetable broth
1
cup half-and-half
1/3
cup slivered almonds, toasted*
1/4
cup chopped fresh parsley
Preparation
Cook wild rice in 1 1/4 cups of the water as directed on package.
In 3-quart saucepan, melt butter over medium heat. Add celery, carrot, onion and bell pepper; cook, stirring occasionally, until celery is tender.
Stir in flour, salt and pepper. Stir in wild rice, remaining 1/2 cup water and the broth. Heat to boiling. Reduce heat to low; cover and simmer 15 minutes, stirring occasionally.
Stir in remaining ingredients. Heat just until hot (do not boil).
