Ingredients:
1 cup Wild rice, raw
1/2 tsp Salt, optional
4 cup Water
1 1/2 lb Mushrooms, fresh sliced
1/4 cup Margarine
6 tbsp Flour
2 tsp Instant chicken bouillon
1 cup Water
13 oz Evaporated skim milk
1/2 tsp Salt, optional
4 cup Turkey, cooked, cubed
2 oz Pimento, sliced
8 oz Water chestnuts, sliced
1/2 cup Almonds, sliced
Instructions:
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@aol.Com Date: Sun, 12 Nov 1995 21:45:56
~0500
Servings: 12
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