1 package (6 ounce) wild and white rice mix, uncooked
2 1/2 cup Water
1 can (4 ounce) sliced mushrooms, drained
1 can (14 ounce) whole artichoke hearts, drained/quartered
1 Jar (2 ounce) chopped pimiento, drained
2 cup Cooked turkey, in 1/2" cubes
1 cup Swiss cheese, shredded
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In 2 quart casserole dish, combine rice with seasoning packet, water, mushrooms, artichokes, pimiento and turkey.
Cover and bake in 350 F. oven for 1 hour and 15 minutes or until liquid is absorbed.
Top casserole with cheese and bake, uncovered, 5-10 minutes or until cheese is melted and golden brown.
Serves 6.
MC formatting by bobbi744@sojourn.com
Recipe by: Lansing State Journal, Gannett News Service, 11-25-'96 Posted to MC-Recipe Digest V1 #631 by Roberta Banghart <bobbi744@sojourn.com> on Jun 01, 1997
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