Created by Dissie on October 16, 2011
Step 1: Bring water to a boil, stir in rice, reduce heat and simmer covered for 45 minutes. (just until the kernals puff open.) Uncover and fluff with a fork. Drain any liquid that may be left. Set aside.
Step 2: Meanwhile, during the cooking of the rice: Bring the chicken broth to a low simmer and keep warm.
Step 3: In a separate large saucepan, melt butter and add onions. Saute onions until tender. Add flour gradually to the butter and onions and stir constantly with a whisk. Slowly add in the warmed chicken broth while continuing to whisk. (mixture will thicken.)
Step 4: Stir in the cooked wild rice and carrots. Simmer 5 minutes.
Step 5: Blend in the cream and sherry if using.
Step 6: Heat thoroughly and serve garnished with the chopped chives.