Ingredients Jump to Instructions ↓

  1. 2 cups long-grain and wild rice mixture

  2. 1/2 cup chopped onion

  3. 2 tablespoons butter

  4. 1/2 cup flour

  5. 2 cans or jars (approx. 4 ounces each) mushrooms, drain and reserve liquid

  6. 1 1/2 cups half-and-half

  7. 1 1/2 cups chicken broth

  8. 6 cups cooked turkey, diced

  9. 1 cup slivered almonds, toasted*

  10. 1 jar (4 ounces) chopped pimiento, drained

  11. 3 tablespoons fresh chopped parsley

  12. salt and pepper, to taste

  13. buttered bread crumbs

Instructions Jump to Ingredients ↑

  1. Cook the rice according to package directions. Saute onions over medium low heat in butter; remove from heat and stir in flour until flour is disolved. Drain mushrooms, save liquid. Measure mushroom liquid with the half-and-half and chicken broth. If necessary, add more water or broth to make 4 cups. Place flour mixture back over heat and gradually stir in the liquid mixture. Cook, stirring constantly, until thick. Add rice, mushrooms, turkey, toasted almonds, pimiento, parsley, salt and pepper. Spoon mixture into a 9 x 13 x 2 - inch casserole, top with buttered breadcrumbs, and bake at 350 for about 35 to 45 minutes. This may be prepared the day before, or frozen.

  2. **To toast nuts, spread out in a single layer on a baking sheet. Toast in a 350 oven, stirring occasionally, for 10 to 15 minutes. Or, toast in an ungreased skillet over medium heat, stirring, until golden brown and aromatic.

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