Partially cook wild rice about 20 minutes in boiling water (only 5 minutes if presoaked). Meanwhile, saute onion (diced), green pepper, celery and mushrooms in butter or margarine until tender. Blend in flour, stirring until mixture is bubbly. Gradually stir in chicken broth. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in half-and-half and wine. Simmer about 10 minutes. Stir in clams with juice and wild rice, drained, if necessary. Season with salt and pepper or hot sauce. Simmer about 20 minutes longer. Makes 8 servings. NEWSPAPER ARTICLE, FROM CALIFORNIA WILD RICE PROGRAM From a collection of my mothers (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glens MM Recipe Archive, G Internet.
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|Serving Size: 1 Serving (470g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 492 (71%)|
|Amt Per Serving||% DV|
|Total Fat 54.7g||73 %|
|Saturated Fat 34g||170 %|
|Monounsaturated Fat 15.6g|
|Polyunsanturated Fat 2.2g|
|Cholesterol 171.9mg||53 %|
|Sodium 235.7mg||8 %|
|Potassium 643.4mg||17 %|
|Total Carbohydrate 37.2g||11 %|
|Dietary Fiber 1.4g||5 %|
|Sugars, other 35.8g|
|Protein 15.8g||23 %|
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Calories per serving: 693
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