Wild Rice And Chicken

• 2 tablespoon :margarine or olive oil
• 1 cup :sliced celery
• 1 cup :shredded carrot
• 1/2 cup :chopped onion
• 1/2 cup :chopped green bell pepper
• 3 tablespoons :flour
• 1/4 teaspoon :black pepper
• 1-1/2 cup :cooked wild rice
• 1 cup:water
• 10 (1/2) oz can :condensed chicken broth
• 2 cup :diced cooked chicken
• 1 cup :non dairy creamer or rice milk
• 1/3 cup :slivered almonds
• 1/4 cup :chopped fresh parsley

Preparation

1. In a saucepan over medium heat, melt margarine. When melted, add the celery, carrot, onion, and bell pepper and cook, stirring occasionally, until tender, about 5 minutes.
2. ump in the flour and pepper and stir to coat the vegetables. Add the wild rice, water, and broth. Heat to boiling.
3. Reduce heat immediately. Cover and simmer 15 minutes, stirring occasionally.
4. Stir in chicken, non dairy creamer, almonds and parsley. Heat until just hot, being careful not to boil .