| | Directions | | Sauté celery and onion in butter till tender. Add carrots and cook 1-2 minutes, stirring. In medium saucepan combine flour, salt and pepper. Gradually add cream. Bring to a boil and cook for about 2 minutes or until thickened. Remove from heat and stir in cheese till melted. In large kettle, stir together cheese mixture, celery mixture, bouillon and water. Return to stove and simmer for a few minutes. Add rices when water and bouillon are hot. |
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| Ingredients | | - |  | 4 stalks celery, chopped |
| - | | 1 onion, chopped (large) |
| - | | 1/4 cup butter or margarine |
| - | | 4 carrots, shredded (medium) |
| - | | 1/3 cup flour |
| - | | 1 teaspoon Salt |
| - | | 1/2 teaspoon pepper |
| - | | 2 cups half & half cream |
| - | | 8 ounces cheese, chopped (Velveeta or American) |
| - | | 4 cups cooked wild rice |
| - | | 3 cups cooked ham, cubed |
| - | | 2 2/3 cups cooked brown rice (or white rice) |
| - | | 3 tablespoons chicken bouillon granules |
| - | | 8 cups water |
| - | | Optional |
| - | | slivered almonds |
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