Ingredients: 1 c Uncooked wild rice

1 Stick margarine or butter

1 sm Can sliced mushrooms

1 1/2 c Milk

1 sm Jar pimento, diced

-(optional) Salt and pepper 1 Onion, chopped

1/4 c Flour

1 1/2 c Chicken broth

2 c Pheasant, cooked, diced

2 tb Parsley flakes

1/2 c 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 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)