Yield: 6 Servings
Measure | Ingredient |
---|---|
3 cups | Boiled diced duck |
½ cup | Butter |
½ cup | Chopped onion |
¼ cup | Flour |
1 can | (6-oz) mushrooms |
1½ cup | Cream -or- |
1 can | (10.75-oz) cream of mushroom soup |
1½ cup | Duck broth |
1 can | (8-oz) water chestnuts; sliced thin |
1 tablespoon | Parsley |
1½ teaspoon | Salt |
¼ teaspoon | Pepper |
1 pack | Wild rice; long grain |
Cook rice as directed. Saute onion in butter; stir in flour; add mushrooms and broth, stir. Add all other ingredients; pour into casserole and bake covered, at 350 for 25 minutes. MRS MALLOYD MOORE (EDNA)
MARVELL, AR
From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, .