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)

review

Recipe by

Vicki Butts (lazyme)

@lazyme5909

Grapeview, WA

Sounds like a good dish for leftovers.

(1 rating)

yield 6 serving(s)

prep time 15 Min

cook time 30 Min

method Bake

Ingredients For pheasant wild rice casserole

1 c

uncooked wild rice
1 stick

butter or margarine
1 4-ounce can

sliced mushrooms
1 1/2 c

milk
1 2-ounce jar

pimientos
salt and pepper, to taste
1

onion, chopped
1/4 c

flour
1 1/2 c

chicken broth
2 c

pheasant, cooked and diced
2 Tbsp

parsley, chopped
1/2 c

slivered almonds

How To Make pheasant wild rice casserole

1
Prepare wild rice according to package directions.

2
Saute onion in butter until tender.
3
Remove from heat; stir in flour until smooth.
4
Drain mushrooms reserving liquid. Add enough broth to liquid to measure 1 1/2 cups.
5
Gradually stir into flour mixture, add milk, cook stirring constantly until thick.
6
Add rice, mushrooms, pheasant, pimento, parsley, salt and pepper.
7
Place in 2-quart. casserole.
8
Sprinkle with almonds.
9
Bake at 350 degrees for 25-30 minutes.
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pheasant wild rice casserole

Ingredients For pheasant wild rice casserole

How To Make pheasant wild rice casserole

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