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Wild rice takes about 45 minutes to cook, so plan accordingly.
Heat Fustini's olive oil over medium heat. Add onions and sauté until softened. Blend in flour and cook several minutes to make a roux, then gradually whisk in broth. Cook, stirring constantly until mixture comes to a boil. Boil 1 minute to thicken. Stir in cooked rice, ham, bacon, carrots and almonds. Lower heat and simmer 5 minutes. Blend in half and half and Fustini's Vinoso. Heat through and serve.
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