Posted 05/26/2008

Pheasant Wild Rice Casserole

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

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.