- Details
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Parent Category: Recipes
1 cup Wild rice -- raw
1/2 teaspoon Salt -- optional
4 cups Water
1 1/2 pounds Mushrooms -- fresh sliced
1/4 cup Margarine
6 tablespoons Flour
2 teaspoons Instant chicken bouillon
1 cup Water
13 ounces Evaporated skim milk
1/2 teaspoon Salt -- optional
4 cups Turkey, cooked -- cubed
2 ounces Pimento -- sliced
8 ounces Water chestnuts -- sliced
1/2 cup Almonds -- sliced
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.
