Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 c Chicken broth 2 tb Flour
1/3 c Wild rice -- uncooked 1/8 ts Pepper
1/2 c Green onion -- sliced 1 tb Dry sherry -- optional
1/2 c Carrot -- shredded Snipped parsley or chives
1 c Light cream or milk

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 118.1; 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

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