Categories: Casseroles, Poultry, Rice/grains 
      Yield: 6 servings 
  
           Ingredients:                             Salt and pepper 
      1 c  Uncooked wild rice                  1    Onion, chopped 
      1    Stick margarine or butter         1/4 c  Flour 
      1 sm Can sliced mushrooms            1 1/2 c  Chicken broth 
  1 1/2 c  Milk                                2 c  Pheasant, cooked, diced 
      1 sm Jar pimento, diced                  2 tb Parsley flakes 
           -(optional)                       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.