I cut this recipe in half, used 1 1/2 C precooked wild rice, deleted the water, used 1 c skim milk, finished with cream, salt and pepper. The wild rice kicked up the flavor quite a bit, and other than pre-cooking the rice was pretty easy. Also, I only used 2 TBS of flour for the roux and it was plenty thick.

Reviewed On: Nov. 2, 2009