pheasant wild rice casserole

Name: Pheasant Wild Rice Casserole
Prep time: 15 min
Cook time: 30 min
Yield: 6
Cuisine: American
Ingredients: 1 cup(s) uncooked wild rice; 1 stick(s) butter or margarine; 1 4-ounce can(s) sliced mushrooms; 1 1/2 cup(s) milk; 1 2-ounce jar(s) pimientos; - salt and pepper, to taste; 1 - onion, chopped; 1/4 cup(s) flour; 1 1/2 cup(s) chicken broth; 2 cup(s) pheasant, cooked and diced; 2 tablespoon(s) parsley, chopped; 1/2 cup(s) slivered almonds

(1 RATING)

5 Pinches 1 Photo

Vicki Butts (lazyme)

Grapeview, WA

Updated on Jan 15, 2015

Sounds like a good dish for leftovers.

Rate

prep time 15 Min

cook time 30 Min

method Bake

yield 6 serving(s)

Ingredients

1 cup uncooked wild rice
1 stick butter or margarine
1 4-ounce cans sliced mushrooms
1 1/2 cups milk
1 2-ounce jars pimientos
- salt and pepper, to taste
1 - onion, chopped
1/4 cup flour
1 1/2 cups chicken broth
2 cups pheasant, cooked and diced
2 tablespoons parsley, chopped
1/2 cup slivered almonds

How To Make pheasant wild rice casserole

Step 1

Prepare wild rice according to package directions.

Step 2

Saute onion in butter until tender.
Step 3

Remove from heat; stir in flour until smooth.
Step 4

Drain mushrooms reserving liquid. Add enough broth to liquid to measure 1 1/2 cups.
Step 5

Gradually stir into flour mixture, add milk, cook stirring constantly until thick.
Step 6

Add rice, mushrooms, pheasant, pimento, parsley, salt and pepper.
Step 7

Place in 2-quart. casserole.
Step 8

Sprinkle with almonds.
Step 9

Bake at 350 degrees for 25-30 minutes.
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