Turkey wild rice casserole
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Wild rice -- raw |
| ½ | teaspoon | Salt -- optional |
| 4 | cups | Water |
| 1½ | pounds | Mushrooms -- fresh sliced |
| ¼ | cup | Margarine |
| 6 | tablespoons | Flour |
| 2 | teaspoons | Instant chicken bouillon |
| 1 | cup | Water |
| 13 | ounces | Evaporated skim milk |
| ½ | teaspoon | Salt -- optional |
| 4 | cups | Turkey, cooked -- cubed |
| 2 | ounces | Pimento -- sliced |
| 8 | ounces | Water chestnuts -- sliced |
| ½ | cup | Almonds -- sliced |
Directions
Rinse wild rice under running water, using a strainer. Combine rice, salt and water in large saucepan. Bring to a boil; simmer, covered, until kernals are open and tender but not mushy (about 45-55 min.). Drain. In a large skillet, saute mushrooms in margarine until tender, stir in flour and bouillon. Slowly stir in water and evaporated skim milk; cook until thickened. Add rice, salt, turkey, pimento and water chestnuts. Pour mixture into 7x11-inch baking dish. Sprinkle with the sliced almonds. Bake in 350~F oven for 30 minutes covered, then 3 minutes uncovered, until bubbly.
Recipe By :
From: Cuponquen@... Date: Sun, 12 Nov 1995 21:45:56 -0500