Rinse wild rice thoroughly in strainer under running water. In saucepan, heat water, salt and rice to boiling. reduce heat to low and simmer, covered, checking after 30 minutes and then every 5 minutes. Rice is done when some of the kernels begin to puff open and some are still closed and a little chewy. (Can take upto another 30 minutes). Drain and discard any excess water.
2
In large saucepan, melt the butter over medium low heat. Saute onion in butter until tender. Remove from heat and mix in white rice flour a little at a time. Return to heat and cook, stirring for about 1 minute. Graduall stir in broth and then add grated carrot.
3
Cook over med heat, stirring frequently, until mixture comes to a boil. Continue to stir until mixture thickens. Mix in wild rice and chicken. Add salt to taste. Blend in crean and heat to serving temp.
