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Turkey Wild Rice Casserole

Ingredients
 

1 cup wild rice -- raw
1/2 tsp salt -- optional
4 cup water
1 1/2 lb mushrooms -- fresh sliced
1/4 cup margarine
6 tbsp flour
2 tsp instant chicken bouillon
1 cup water
13 oz evaporated skim milk
1/2 tsp salt -- optional
4 cup turkey, cooked -- cubed
2 oz pimento -- sliced
8 oz water chestnuts -- sliced
1/2 cup almonds -- sliced



 
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Preparation
 
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: [email protected] Date: Sun, 12 Nov 1995 21:45:56
~0500

 

 
Servings:
12


 

 

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