Ingredients
- 2 pheasant
- 1 stick margarine
- 1 pimento
- 1 onion
- 350 ml milk
- 350 ml chicken broth
- 120 gr wild rice (uncooked)
- 60 gr slivered almonds
- 32 gr flour
- 3 gr 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 1.5 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)
