TURKEY AND WILD RICE HOTDISH 1/2 c. wild rice 1/2 c. chopped onion (1 med.) 1/2 c. butter 1/4 c. flour 1 (6 oz.) can sliced lg. mushrooms Chicken broth (added to liquid from mushrooms to make 2 c.) 1 1/2 c. half & half 3 c. cooked cut-up turkey or chicken 1/2 c. uncooked regular rice 1 (2 oz.) jar pimento, drained and chopped 2 tbsp. parsley flakes 1/4 tsp. pepper 1 1/2 tsp. salt 1/2 c. slivered almonds
Cook wild rice in 1 1/2 cups boiling water for 45 minutes; drain and set aside. Cook and stir onions in butter over low heat; do not brown. Blend in flour. Cook over low heat, stirring until mixture is bubbly. Remove from heat. Stir in broth, mushroom liquid and half & half. Heat to boiling, stirring constantly. Boil and stir 1 minute. Add mushrooms, turkey, rice, pimento, parsley, salt and pepper. Pour into 2-quart casserole. Cover and bake at 350 degrees for 1 hour. Uncover; sprinkle with almonds. Bake 15 minutes longer or until rice is tender. 8 servings. Enjoy. --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
