2 cups long-grain wild rice
1 onion, chopped
2 tablespoons butter
1/2 cup flour
9 ounce can of mushrooms, sliced, (reserve liquid)
3 cups Half-and-Half or 1 cup Half-and-Half and 2 cups broth
6 cups cooked turkey, chopped
1 cup slivered almonds, toasted
1/2 cup pimiento, diced
4 tablespoons parsley, chopped
Salt and pepper, to taste
Bread crumbs

Prepare rice according to package directions. Sauté onions in butter. Remove from heat and stir in flour. Drain mushrooms and save liquid. Combine that liquid with cream and enough liquids to make 4 cups. Stir slowly into flour mixture. Cook and stir until thick. Add rice, mushrooms, turkey, toasted almonds, pimiento, parsley, salt and pepper. Put in a 9-by-13-inch pan and top with bread crumbs. Bake 40 minutes at 350 degrees.

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