Ingredients
2
cups of vegetable broth
3
cups of spinach (shredded)
1/4
cup all purpose flour
2
Tablespoons of dry sherry
Iron pot with tight fitting lid for rice
Directions
1.
Heat the broth, olive oil and wild rice, bring to a boil.
2.
As soon as it boils, reduce the heat to the lowest setting.
3.
Cover and simmer for 50 minutes.
6.
In a mixing bowl, whisk the flour and milk until smooth.
8.
Add the half and half and nutmeg.
9.
Cook over medium heat and stir constantly so it does not stick.
10.
When it reaches boiling it shoudl thicken.
12.
Stir in the cheese and the sherry until the cheese is melted.
