| | Directions | | In a medium saucepan, combine wild rice, oil, and water. Bring to a boil. Reduce heat; cover and simmer for 30 minutes. Meanwhile in a dutch oven, cook onion, celery, and carrot in butter until almost tender. Stir in flour until blended; cook and stir for 2 minutes. Slowly stir in broth and undrained rice. Bring to a boil; cook and stir for 2 minutes or until slightly thickened. Reduce heat; stir in cream, rosemary, salt, white rice, and ham. Simmer, uncovered, for about 20 minutes or until rice is tender. |
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| Ingredients | | - |  | 2 cups cooked, cubed ham |
| - | | 1/3 cup uncooked wild rice |
| - | | 1 cup white rice, cooked and drained |
| - | | 1 tablespoon vegetable oil |
| - | | 1 quart water |
| - | | 1 onion, chopped (medium) |
| - | | 1 stalk celery, finely chopped |
| - | | 1 carrot, finely chopped (medium) |
| - | | 1/2 cup butter |
| - | | 1/2 cup all-purpose flour |
| - | | 3 cups chicken broth |
| - | | 2 cups half and half |
| - | | 1/2 teaspoon dried rosemary, crushed |
| - | | 1 teaspoon Salt |
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