Yield: 6 servings
|1 cup||Uncooked wild rice|
|1 \N||Stick margarine or butter|
|1 small||Can sliced mushrooms|
|1 small||Jar pimento, diced (optional)|
|\N \N||Salt and pepper|
|1 \N||Onion, chopped|
|1½ cup||Chicken broth|
|2 cups||Pheasant, cooked, diced|
|2 tablespoons||Parsley flakes|
|½ cup||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 1½ 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.