| | Directions | | Prepare the wild rice according to package or basic directions. Sauté the onion, green pepper, celery and mushrooms in the butter, about 3 minutes or just until vegetables soften. Sprinkle in the flour, stirring and cooking until flour is mixed in, but do not let it begin to brown. Slowly add the chicken broth, stirring until all the flour-butter-vegetable mixture is blended well. Add the rice and season to taste with salt and pepper. Heat thoroughly, stir in the cream. Add the dry white wine, if desired. Heat gently, but do not boil. |
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| Ingredients | | - |  | Serves: 12 |
| - | | 2 cups cooked wild rice, (1/2 cup uncooked) |
| - | | 1 onion, diced (large) |
| - | | 1/2 green pepper, diced |
| - | | 1 1/2 stalks celery, diced |
| - | | 2 fresh mushrooms, diced, or 1 small can sliced mushrooms, drained (large) |
| - | | 1/2 cup butter |
| - | | 1 cup flour |
| - | | 8 cups hot chicken broth |
| - | | salt and pepper to taste |
| - | | 1 cup Light Cream or Half & Half |
| - | | 1 tablespoon dry white wine, optional |
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