½ cup -uncooked Wild Rice
2 Tbsp -butter
2 Tbsp -flour
½ cup -diced carrots
¼ cup -diced celery
¼ cup -chopped onion
½ cup -sliced mushrooms
1 cup -diced cooked chicken
½ tsp -white pepper
1 ¾ cup -chicken broth
1 cup -half & half
-dash of allspice
-dash of salt


Cook wild rice according to package directions, set
aside. In a large skillet, melt butter and sauté onions
and celery until tender, adding mushrooms for last 5
min to soften. Whisk in spices and flour until thick,
slowly add chicken broth, whisking into flour mixture
until all blended. Heat to boiling, add remaining
vegetables until tender. Stir in half & half, chicken,
and rice, heat through, about 5 to 10 minutes, over
low heat, stirring frequently so it doesn’t burn.