| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Grains |
|
Poultry, Rice, Casseroles, Low fat |
12 |
Servings |
INGREDIENTS
| 1 |
c |
Wild rice — raw |
| 1/2 |
ts |
Salt — optional |
| 4 |
c |
Water |
| 1 1/2 |
lb |
Mushrooms — fresh sliced |
| 1/4 |
c |
Margarine |
| 6 |
tb |
Flour |
| 2 |
ts |
Instant chicken bouillon |
| 1 |
c |
Water |
| 13 |
oz |
Evaporated skim milk |
| 1/2 |
ts |
Salt — optional |
| 4 |
c |
Turkey, cooked — cubed |
| 2 |
oz |
Pimento — sliced |
| 8 |
oz |
Water chestnuts — sliced |
| 1/2 |
c |
Almonds — sliced |
INSTRUCTIONS
Rinse wild rice under running water, using a strainer. Combine rice, salt
and water in large saucepan. Bring to a boil; simmer, covered, until
kernals are open and tender but not mushy (about 45-55 min.). Drain. In a
large skillet, saute mushrooms in margarine until tender, stir in flour and
bouillon. Slowly stir in water and evaporated skim milk; cook until
thickened. Add rice, salt, turkey, pimento and water chestnuts. Pour
mixture into 7x11-inch baking dish. Sprinkle with the sliced almonds. Bake
in 350~F oven for 30 minutes covered, then 3 minutes uncovered, until
bubbly.
Recipe By :
From: Cuponquen@aol.Com Date: Sun, 12 Nov 1995 21:45:56 -0500
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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