I first made this October 30, 1984 for the Byerly's. It can be made with these additions: 1/2 cup minced ham, or 3 T. slivered almonds, or 1/2 cup chopped, cooked chicken.
cooked wild rice
half and half
dry sherry, optional
parsely flakes for garnish, optional
WILD RICE PREPARATION
1Melt butter. Saute onion until tender. Blend in flour. Gradually add broth.
Cook stirring constantly until thickened slightly.
2Stir in cooked rice. See directions below for cooking rice.
Simmer 5 minutes. Blend in half & half and sherry. Heat to serving tempurature.
DO NOT Boil.
May add ham, slivered almonds or cooked chicken at this point if desired.
Rinse and drain rice in colander. Put in large sauce pan and add water, bring to a boil and simmer, covered for 40-50 minutes or until rice is tender and has mostly opened, but not mushy.
4Alternate cooking method for rice:
Boil hard several minutes, cover and remove from heat. Let set 40-60 minutes. Pour off any excess water.