Pheasant Wild Rice Casserole
Don't hesitate to make this delicious casserole. I have made it with leftover chicken or turkey meat, and they all turned out great.
Yield
6 servingsPrep
10 minCook
40 minReady
1 hrsTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
wild rice
|
|
| 1 | stick |
margarine
or butter |
*
|
| 1 | can |
mushrooms
sliced |
*
|
| 1 ½ | cups |
milk
|
|
| 1 | small |
pimentos
diced |
*
|
| 1 | each |
onions
chopped |
|
| ¼ | cup |
all-purpose flour
|
|
| 1 ½ | cups |
chicken broth
|
|
| 2 | cups |
pheasant
cooked, diced |
|
| 2 | tablespoons |
parsley flakes
|
|
| ½ | cup |
almonds
slivered |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
wild rice
|
|
| 113 | g |
margarine
or butter |
*
|
| 1 | can |
mushrooms
sliced |
*
|
| 355 | ml |
milk
|
|
| 1 | small |
pimentos
diced |
*
|
| 1 | each |
onions
chopped |
|
| 59 | ml |
all-purpose flour
|
|
| 355 | ml |
chicken broth
|
|
| 473 | ml |
pheasant
cooked, diced |
|
| 3E+1 | ml |
parsley flakes
|
|
| 118 | ml |
almonds
slivered |
*
|
Directions
Prepare wild rice according to package directions.
Sauté onion in butter until tender.
Remove from heat; stir in flour until smooth.
Drain mushrooms reserving liquid. Add enough broth to liquid to measure 1½ cups.
Gradual stir into flour mixture, add milk, cook stirring constantly until thick.
Add rice, mushrooms, pheasant, pimento, parsley, salt and pepper.
Place in 2-quart. casserole.
Sprinkle with almonds.
Bake at 350℉ (180℃). for 25 to 30 minutes.
