Pheasant wild rice casserole #1
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Uncooked wild rice |
| 1 | Stick margarine or butter | |
| 1 | can | (small) sliced mushrooms |
| 1½ | cup | Milk |
| 1 | Jar (small) 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
From: Wendy Lockman <wlockman@...> Date: Mon, 12 Feb 1996 16:16:12 -0500 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. Gradually 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.
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