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 Cup (316g)|
|Recipe Makes: 6 Cups|
|Calories from Fat: 293 (65%)|
|Amt Per Serving||% DV|
|Total Fat 32.5g||43 %|
|Saturated Fat 9.8g||49 %|
|Monounsaturated Fat 11.3g|
|Polyunsanturated Fat 7.4g|
|Cholesterol 33.2mg||10 %|
|Sodium 680mg||23 %|
|Potassium 260.1mg||7 %|
|Total Carbohydrate 31.7g||9 %|
|Dietary Fiber 1.9g||8 %|
|Sugars, other 29.8g|
|Protein 7.5g||11 %|
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Calories per serving: 452
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