| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Meats | Game | 6 | Servings | |
INGREDIENTS
| 1 | c | Uncooked wild rice |
| 1 | Stick margarine or butter | |
| 1 | cn | (small) sliced mushrooms |
| 1 1/2 | c | Milk |
| 1 | Jar (small) pimento; diced (optional) | |
| Salt and pepper | ||
| 1 | Onion; chopped | |
| 1/4 | c | Flour |
| 1 1/2 | c | Chicken broth |
| 2 | c | Pheasant; cooked, diced |
| 2 | tb | Parsley flakes |
| 1/2 | c | Slivered almonds |
INSTRUCTIONS
From: Wendy Lockman <wlockman@ra1.randomc.com> Date: Mon, 12 Feb 1996 16:16:12 -0500 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. Gradually 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. MM-RECIPES@IDISCOVER.NET MEAL-MASTER RECIPES LIST SERVER From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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