Pheasant Wild Rice Casserole Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
Ingredients:,
1 cup: Uncooked wild rice,
1 Stick: margarine or butter,
1 small: Can sliced mushrooms,
1 1/2 cup: Milk,
1 small: Jar pimento, diced, optional
Salt and pepper,
1: Onion, chopped
1/4 cup: Flour,
1 1/2 cup: Chicken broth,
2 cup: Pheasant, cooked, diced
2 tbsp: Parsley flakes,
1/2 cup: Slivered almonds,
Directions:
Directions: 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. Gradual 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.
(To order Wild Rice Write: Ray Leinbach, Box 202, Blackduck, MN,
56630)
Source from luhu.jp
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. Gradual 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.
(To order Wild Rice Write: Ray Leinbach, Box 202, Blackduck, MN,
56630)
Source from luhu.jp