Yield: 6 servings
Measure | Ingredient |
---|---|
\N \N | Ingredients: |
1 cup | Uncooked wild rice |
1 \N | Stick margarine or butter |
1 small | Can sliced mushrooms |
1½ cup | Milk |
1 small | Jar pimento, diced (optional) |
\N \N | Salt and pepper |
1 \N | Onion, chopped |
¼ cup | Flour |
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.