Pheasant Wild Rice Casserole Recipe


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


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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.

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We hope you enjoy this Pheasant Wild Rice Casserole recipe.

 


Pheasant Wild Rice Casserole Recipe, one of many tasty recipes brought to you by Recipes Ideas




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