• 2 medium stalks of Celery, sliced
• 1 medium Carrot, coarsely shredded
• 1 medium Onion, chopped (about ½ cup)
• 1 small Green Pepper, chopped
• 2 tablespoons Margarine or Butter
• 3 tablespoons all-purpose Flour
• 1 teaspoon Salt
• ¼ teaspoon Pepper
• 1½ cups Chieftain®'s Premium Wild Rice, cooked
• 1 cup Water
• 1 can condensed Chicken Broth
• 1 cup half-and-half
• 1/3 cup toasted Slivered Almonds
• ¼ cup snipped Parsley

Sauté celery, carrot, onion and green pepper in butter in 3-qt saucepan until celery is tender, 5 minutes. Stir in flour, salt, pepper. Stir in wild rice, water, broth. Heat to boiling; reduce heat. Cover & simmer, stirring occasionally, 15 minutes. Stir in half-and-half, almonds, parsley. Heat through (do not boil). Yields about 5 cups.