---------- Recipe via Meal-Master (tm) v8.03
       Title: Pheasant wild rice casserole
  Categories: Casseroles, Poultry, Rice
       Yield: 6 servings
       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
            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.