Pheasant wild rice casserole
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Ingredients: | ||
| 1 | cup | Uncooked wild rice |
| 1 | Stick margarine or butter | |
| 1 | small | Can sliced mushrooms |
| 1½ | cup | Milk |
| 1 | small | Jar pimento, diced (optional) |
| Salt and pepper | ||
| 1 | Onion, chopped | |
| ¼ | cup | Flour |
| 1½ | cup | Chicken broth |
| 2 | cups | Pheasant, cooked, diced |
| 2 | tablespoons | Parsley flakes |
| ½ | cup | Slivered almonds |
Directions
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.