Yield: 12 servings
Measure | 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 |
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