1/4 cup butter or margarine
3 garlic cloves, finely chopped
2 medium carrots, coarsely shredded (1 cup)
2 medium onions, chopped (1 cup)
1/3 cup all purpose flour
1 1/2 teaspoons salt
1/2 teaspoon ground nutmeg
1/4 teaspoon pepper
3 cups cooked wild rice
2 cups water
2 cans (10 1/2 ounces each) condensed chicken or vegetable broth
1/2 cup chopped fresh parsley
2 cups half-and-half
1/4 cup dry sherry, optional
2 cans (15 1/4 ounces each) whole kernel corn, drained
Melt butter in 4 quart Dutch oven over medium heat. Cook garlic, carrots and onions in butter about 5 minutes, stirring occasionally, until onions are tender. Stir in flour, salt, nutmeg and pepper. Stir in wild rice, water and broth. Heat to boiling; reduce heat. Cover and simmer 15 minutes, stirring occasionally. Stir in remaining ingredients. Heat just until hot (do not boil).Makes 12 Servings, (3 WEIGHT WATCHERS POINTS PER SERVING).
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