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Directions
In a medium saucepan, combine the rice, oil and water; bring to a boil. Reduce heat; cover and simmer for 30 minutes.
Meanwhile, in a Dutch oven, cook the onion, celery and carrot in butter until vegetables are almost tender. Stir in flour until blended; cook and stir for 2 minutes. Slowly stir in broth and undrained rice. Bring to a boil; cook and stir for 2 minutes or until slightly thickened. Reduce heat; stir in the cream, rosemary and salt. Simmer, uncovered, for about 20 minutes or until rice is tender. Yield- 8 servings (about 2 quarts).
Nutritional Analysis- 1 cup equals 270 calories, 19 g fat (11 g saturated fat), 61 mg cholesterol, 797 mg sodium, 17 g carbohydrate, 1 g fiber, 5 g protein.
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