Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 3 cups | Chicken broth |
| ⅓ cup | Wild rice -- uncooked |
| ½ cup | Green onion -- sliced |
| ½ cup | Carrot -- shredded |
| 1 cup | Light cream or milk |
| 2 tablespoons | Flour |
| ⅛ teaspoon | Pepper |
| 1 tablespoon | Dry sherry -- optional |
| \N \N | Snipped parsley or chives |
In a medium saucepan, combine broth and rice. Bring to boiling; reduce heat; cover and simmer for 45 - 50 minutes until tender. Stir in onions and carrot during last 5 minutes of cooking.
Combine cream, flour and pepper. Stir into rice mixture. Cook and stir until slightly thickened and bubbly. Cook and stir 1 minute more. If desired, stir in sherry. Garnish with parsley or chives. Serves 6-8.
Per serving using light cream: Calories 171.3; fat 9.2g; cholesterol 28mg; carbohydrates 13.5g; dietary fiber 1.3g; protein 8.5g; sodium 807mg. Good source vitamin A.
Per serving using milk: Calories 118⅒; fat 2.9g; cholesterol 7mg; carbohydrates 13.9g; dietary fiber 1.3g; protein 8.8g; sodium 811mg.
Good source of vitamin A.
Home Cooking Magazine, April 95 Typed for you by Marjorie Scofield 5/14/95
Recipe By : Virginia C. Spooner, Tallahassee, FL From: Marjorie Scofield Date: 05-18-95 (159) Fido: Cooking