Title: Pheasant Wild Rice Casserole
Categories: Casserole Poultry Rice
Yield: 6 Servings
| | | Ingredients: |
| 1 | c | Uncooked wild rice |
| 1 | | Stick margarine or butter |
| 1 | sm | Can sliced mushrooms |
| 1 1/2 | c | Milk |
| 1 | sm | Jar pimento, diced (optional) |
| | | Salt and pepper |
| 1 | | Onion, chopped |
| 1/4 | c | Flour |
| 1 1/2 | c | Chicken broth |
| 2 | c | Pheasant, cooked, diced |
| 2 | tb | Parsley flakes |
| 1/2 | c | 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 1 1/2
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.