Ingredients:
1 c Uncooked wild rice
1 Stick margarine or butter
1 sm Can sliced mushrooms
1 1/2 c Milk
1 sm Jar pimento, diced
-(optional)
Salt and pepper
1 Onion, chopped
1/4 c Flour
1 1/2 c Chicken broth
2 c Pheasant, cooked, diced
2 tb Parsley flakes
1/2 c Slivered almonds
Directions: Prepare wild rice according to package directions. Saute onion
in butter until tender. Remove from heat; stir in flour until smooth. Drain
mushrooms reserving liquid. Add enough broth to liquid to measure 1 1/2
cups. Gradual stir into flour mixture, add milk, cook stirring constantly
until thick. Add rice, mushrooms, pheasant, pimento, parsley, salt and
pepper. Place in 2-quart. casserole. Sprinkle with almonds. Bake at 350
degrees for 25-30 minutes.
