4 cups water
1/2 teaspoon salt
1/2 cup uncooked wild rice
3 tablespoons sliced green onion
1/4 cup shredded carrot
3 tablespoons chopped pecans
6 tablespoons butter
1/3 cup flour
29 ounces chicken broth
1/2 cup diced, cooked ham
1/4 teaspoon black pepper
1 cup half-and-half

In large saucepan, bring water and salt to boil. Add rice. Reduce heat, cover and simmer 50-55 minutes till rice is tender. Remove from heat. Let stand 10 minutes. Drain and set aside. In Dutch oven, saute onions, carrot and pecans in butter 1-2 minutes. Stir in flour till blended. Gradually add broth. Bring to boil. Cook and stir 2 minutes till thickened. Reduce heat. Add ham, pepper and rice. Cover and simmer 5 minutes till carrots are tender. Reduce heat. Add half-and-half and heat through. Do not boil.