WILD RICE CHOWDER
1/2 c. uncooked wild rice (1 1/2 c. cooked)1/4 c. butter or margarine1/2 c. all-purpose flour salt and pepper to taste2 1/2 c. Winter Vegetable Broth*1 pt. half and half (milk can be used to limit fat)
Partially cook wild rice (about 20 minutes), following basic method. Add vegetable broth and flour. Heat to boiling; stir constantly. Boil 1 minute. Stir in half and half. Simmer for 10 minutes. Season with salt and pepper. Clams can be added if you like.
*Winter Vegetable Broth:
1/3 c. shallots2 Tbsp. chopped garlic2 tsp. canola oil5 qt. water1 c. vermouth4 c. chopped mushrooms1 tsp. cracked peppercorns3 c. chopped celery1/4 green pepper1 3/4 c. chopped carrots3/4 c. sprig parsley1 tsp. dried thyme2 dried bay leaves
Saute shallots, garlic, onion and oil until golden. Add remaining ingredients. Bring to boil, then simmer for 1 hour. Use, chill airtight up to 5 days or freeze.