1Cook the Rice
In a large pot over medium heat, combine broth and chicken. Bring to a boil, then stir in rice (without seasoning packet). Cover and remove from heat.
2Make a Roux
In a small bowl, combine pepper and flour. Set aside.
In a medium saucepan over medium heat, melt butter. Add carrots, celery, onion, mushrooms, and garlic. Sauté for 5 minutes. Stir in contents of wild rice seasoning packet and continue cooking vegetables until softened, about 5 minutes more.
Add seasoned flour gradually while constantly stirring to form a roux. Whisk roux for 3-4 minutes to cook out raw flour taste.
Whisk in Homestead Creamery whole milk, a little at a time, until fully incorporated and smooth. Cook until thickened, about 5 minutes.
Stir creamy mixture into broth and rice. Cook over medium heat until heated through and rice is done, about 15-20 minutes.
Top each bowl with a sprinkle of finely chopped parsley. Serve with fresh bread and a salad. Enjoy!
(Adapted from a recipe on Food.com)