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| Home -> [Casseroles, Cereals, Entrees, Exotic, Poultry] -> [Pheasant wild rice casserole Recipe] |
Pheasant wild rice casserole
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| Artist: |
_ |
Yield: |
6 |
| Categories: |
Casseroles, Cereals, Entrees, Exotic, Poultry |
Rating: |
0 |
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Ingredients:
| | Ingredients: | | 1
| cup | Uncooked wild rice | | 1
| | Stick margarine or butter | | 1
| small | Can sliced mushrooms | | 1 1/2
| cup | Milk | | 1
| small | Jar pimento, diced | | | -(optional) | | | Salt and pepper | | 1
| | Onion, chopped | | 1/4
| cup | Flour | | 1 1/2
| cup | Chicken broth | | 2
| cup | Pheasant, cooked, diced | | 2
| tbsp | Parsley flakes | | 1/2
| cup | Slivered almonds |
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Procedures:
| 1 | Directions: prepare wild rice according to package directions. | | 2 | Saute onion in butter until tender. | | 3 | Remove from heat; stir in flour until smooth. | | 4 | Drain mushrooms reserving liquid. | | 5 | Add enough broth to liquid to measure 1 ?cups. | | 6 | Gradual stir into flour mixture, add milk, cook stirring constantly until thick. | | 7 | Add rice, mushrooms, pheasant, pimento, parsley, salt and pepper. | | 8 | Place in 2-quart. | | 9 | Casserole. | | 10 | Sprinkle with almonds. | | 11 | Bake at 350 °F for 25-30 minutes. |
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