Pheasant Wild Rice Casserolecasseroles, poultry 1 ingredients: 1 cup uncooked wild rice 1 stick margarine or butter 1 small can sliced mushrooms 1 1/2 cup milk 1 small jar pimento, diced (optional) 1 salt and pepper 1 onion, chopped 1/4 cup flour 1 1/2 cup chicken broth 2 cup pheasant, cooked, diced 2 tablespoon parsley flakes 1/2 cup 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) |
