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2 cups long-grain wild rice
1 onion, chopped
2 tablespoons butter or margarine
1/2 cup flour
9 ounces mushrooms, sliced, canned(reserve liquid)
3 cups half and half, OR 1 cup half & half plus 2 cups broth
6 cups cooked turkey, chopped
1 cup slivered almonds, toasted
1/2 cup pimiento, diced
4 tablespoons parsley, chopped
salt and pepper, to taste
bread crumbs
Prepare rice according to package directions. Saute onions in butter, remove from heat and stir in flour. Drain mushrooms, save liquid. Combine that liquid with cream and enough liquids to make 4 cups. Stir slowly into flour mixture. Cook and stir until thick. Add rice, mushrooms, turkey (chicken), toasted almonds, pimiento, parsley, salt and pepper. Put in a 9 x 12 x 2 - inch casserole, top with buttered breadcrumbs and bake 40 minutes at 350 degrees. This may be prepared the day before, or frozen.
1 onion, chopped
2 tablespoons butter or margarine
1/2 cup flour
9 ounces mushrooms, sliced, canned(reserve liquid)
3 cups half and half, OR 1 cup half & half plus 2 cups broth
6 cups cooked turkey, chopped
1 cup slivered almonds, toasted
1/2 cup pimiento, diced
4 tablespoons parsley, chopped
salt and pepper, to taste
bread crumbs
Prepare rice according to package directions. Saute onions in butter, remove from heat and stir in flour. Drain mushrooms, save liquid. Combine that liquid with cream and enough liquids to make 4 cups. Stir slowly into flour mixture. Cook and stir until thick. Add rice, mushrooms, turkey (chicken), toasted almonds, pimiento, parsley, salt and pepper. Put in a 9 x 12 x 2 - inch casserole, top with buttered breadcrumbs and bake 40 minutes at 350 degrees. This may be prepared the day before, or frozen.