Pheasant Wild Rice Casserole

Ingredients

120 gr wild rice
1 stick margarine
1 package mushrooms
350 ml milk
1 pimento
1 onion
32 gr flour
350 ml chicken broth
2 pheasant
3 gr parsley flakes
60 gr slivered almonds

Instructions

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 1.5 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 litre . casserole. Sprinkle with almonds. Bake at 180ºC or 25-30 minutes. (To order Wild Rice Write: Ray Leinbach, Box 202, Blackduck, MN, 56630)