Ingredients
- 2 pheasant
- 1 stick margarine
- 1 pimento
- 1 onion
- 1 1/2 c milk
- 1 1/2 c chicken broth
- 1 c wild rice (uncooked)
- 1/2 c slivered almonds
- 1/4 c flour
- 2 tb parsley flakes
- 1 package mushrooms (sliced)
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)
