In large saucepan, melt margarine; saute onion until tender. Blend in flour; gradually add broth. Cook, stirring constantly, until mixture comes to a boil; boil and stir 1 minute. Stir in rice, carrots, ham, almonds and salt; simmer about 5 minutes. Blend in half and half and sherry; heat to serving temperature. Garnish with snipped parsley or chives.
Tip: One-half cup uncooked wild rice=1 1/2 to 2 cups, cooked.
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|Serving Size: 1 Serving (808g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 1013 (56%)|
|Amt Per Serving||% DV|
|Total Fat 112.6g||150 %|
|Saturated Fat 37.8g||189 %|
|Monounsaturated Fat 44.3g|
|Polyunsanturated Fat 21.2g|
|Cholesterol 526.6mg||162 %|
|Sodium 1035mg||36 %|
|Potassium 1716.6mg||45 %|
|Total Carbohydrate 61.9g||18 %|
|Dietary Fiber 5.7g||23 %|
|Sugars, other 56.1g|
|Protein 132.8g||190 %|
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Calories per serving: 1817
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