Category: Casserole

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

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



File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip