Combine 1/2 cup wild rice and 2 1/2 cups water. Heat to boiling in microwave. Then simmer in microwave for an additional 45 to 60 minutes. Set aside.
Prepare chicken broth. Heat and set aside. Melt butter in saucepan, saute onion until tender. Blend flour, gradually add broth, stirring constantly with wire whisk until mixture thickens slightly. Stir in cooked rice and salt: add carrots, ham, and almonds: simmer about 5 minutes. Blend in half and half and sherry: heat to serving temperature. Garnish with minced parsley or chives.
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|Serving Size: 1 Serving (340g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 154 (53%)|
|Amt Per Serving||% DV|
|Total Fat 17.1g||23 %|
|Saturated Fat 9g||45 %|
|Monounsaturated Fat 5.6g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 52.4mg||16 %|
|Sodium 980.6mg||34 %|
|Potassium 333.4mg||9 %|
|Total Carbohydrate 23.9g||7 %|
|Dietary Fiber 1.8g||7 %|
|Sugars, other 22.1g|
|Protein 11.6g||17 %|
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Calories per serving: 291
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