PHEASANT WILD RICE CASSEROLE

06.09.2008 | Author: Cook | Posted in Wild rice
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PHEASANT WILD RICE CASSEROLE


Servings: 6
Ingredients: 

  • 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.

(To order Wild Rice Write: Ray Leinbach, Box 202, Blackduck, MN,
56630)

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