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
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: 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 ½ 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.
Sprinkle with almonds.
Bake at 350 °F for 25-30 minutes.