This is a print preview of "Pheasant Wild Rice Casserole" recipe.

Pheasant Wild Rice Casserole Recipe
by Global Cookbook

Pheasant Wild Rice Casserole
Rating: 0/5
Avg. 0/5 0 votes
 
  Servings: 6

Ingredients

  • 1 c. Uncooked wild rice
  • 1 stk margarine or possibly butter
  • 1 can (small) sliced mushrooms
  • 1 1/2 c. Lowfat milk
  • 1 jar (small) pimento, diced (optional)
  •     Salt and pepper
  • 1 x Onion, minced
  • 1/4 c. Flour
  • 1 1/2 c. Chicken broth
  • 2 c. Pheasant, cooked, diced
  • 2 Tbsp. Parsley flakes
  • 1/2 c. Slivered almonds

Directions

  1. Prepare wild rice according to package directions. Saute/fry onion in butter till tender. Remove from heat; stir in flour till smooth. Drain mushrooms, reserving liquid. Add in sufficient broth to liquid to measure 1 1/2 c.. Gradually stir into flour mix, add in lowfat milk, cook stirring constantly till thick. Add in rice, mushrooms, pheasant, pimento, parsley, salt and pepper. Place in 2-qt. casserole. Sprinkle with almonds. Bake at 350 degrees for 25-30 min.