Ingredients
1 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)
1 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
Directions
Directions: Prepare wild rice according to package directions. Saute
onion in butter until tender. Remove from heat; stir in flour until
smooth. Drain mushrooms reserving liquid. Add enough broth to liquid
to measure 1 1/2 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 degrees for 25-30 minutes.
(To order Wild Rice Write: Ray Leinbach, Box 202, Blackduck, MN,
56630)
Servings: 6 servings
Pheasant Wild Rice Casserole Recipe brought to you by Recipe Ideas
Categories: Casserole; Main Dish; Pheasant; Poultry; Rice
The History of Recipes
Food historians have traced the existence of recipes way back into distant history, certainly as far back as the ancient Egyptians, and possibly even further than that. Having said that, in the main part, these old records were just simple pictorial, hieroglyphic or cunieform recipes for food preparation.
Fascinatingly, the oldest recipe discovered, according to historians is a collection of clay tablets in ancient Sumerian which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel wonderful. As our culinary historical trip moves on a few more years there were two interesting books which date from the 14th Century - one book entitled `Forme of Cury`, and another entitled `Curye on Inglish`. Don`t be fooled by the titles though, these books are not about the curry that appears on menues today, but instead descriptions of the types of meals on the tables of the rich and powerful of those days. Over the following few hundred years, the upper-class families of Wesstern Europe competed with each other to serve the most exotic meals, and consequentially cooks and their recipes were greatly in demand. Notwithstanding that, it wasn`t until the nineteenth century that formal cookery and recipe publications became popular. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, devoted their lives to assembling, trying out, and publishing recipes to help cooks of their time. The introduction of television brings us cooking programs and the recipe books that accompanied them. Which pretty much brings us to the present day and the invention of the internet, permitting everyone to access thousands of recipes just like those on our site. |
We hope you enjoy this Pheasant Wild Rice Casserole recipe.
