Preparation:
Heat margarine in 3-quart saucepan over medium heat. Cook celery, carrot, onion and bell pepper in margarine about 4 minutes. Stir in flour and pepper. Stir in wild rice, water and chicken broth. Heat to boiling; reduce heat. Cover and simmer 15 minutes, stirring occasionally.Stir in half-and-half, almonds and parsley. Heat just until hot (do not boil). |