Turkey Wild Rice Casserole Recipe
Yield: 12 ServingsRecipe by luhu.jp
Ingredients:
1 cup: Wild rice, raw
1/2 tsp: Salt, optional
4 cup: Water,
1 1/2 lbs: Mushrooms, fresh sliced
1/4 cup: Margarine,
6 tbsp: Flour,
2 tsp: Instant chicken bouillon,
1 cup: Water,
13 ounce: Evaporated skim milk,
1/2 tsp: Salt, optional
4 cup: Turkey, cooked, cubed
2 ounce: Pimento, sliced
8 ounce: Water chestnuts, sliced
1/2 cup: Almonds, sliced
Directions:
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
Source from luhu.jp
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
Source from luhu.jp
Tags
Poultry