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

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