Ingredients: 

1/3 cup uncooked wild rice

1 tablespoon canola oil

1 quart water

1 medium onion, chopped

1 celery rib, finely chopped

1 medium carrot, finely chopped

1/2 cup butter

1/2 cup all-purpose flour

3 cups chicken broth

2 cups half-and-half cream

1/2 teaspoon dried rosemary, crushed

1 teaspoon salt

Steps to Make It:

Step 1: In a medium saucepan, combine the rice, oil and water; bring to a boil. Reduce heat; cover and simmer for 30 minutes.

Step 2: Meanwhile, in a Dutch oven, cook the onion, celery and carrot in butter until vegetables are almost tender. 

Step 3: Stir in flour until blended; cook and stir for 2 minutes. Slowly stir in broth and undrained rice.

Step 4: Bring to a boil; cook and stir until slightly thickened, 2 minutes. Reduce heat; stir in the cream, rosemary and salt. 

Step 5: Simmer, uncovered, until rice is tender, about 20 minutes.

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