| 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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