1 c. wild rice, washed
6 tbsp. butter
1 lb. fresh mushrooms, sliced
1/2 c. chopped onion
2 tsp. salt
1/4 tsp. pepper
1/2 c. sliced almonds
1/3 c. raisins
2 tbsp. white wine
1 can cream of chicken soup
2 tbsp. curry powder
2 1/2 c. turkey or chicken broth
3 c. turkey, cut in sm. pieces

Cover rice with water in saucepan. Bring to boil. Remove from heat. Let soak 1 hour, then drain.

Melt 3 tablespoons butter in skillet. Saute mushrooms and onion until lightly browned.

In large bowl combine rice, mushroom mix and all remaining ingredients except butter. Turn into 2 quart casserole. Cover and bake at 350 degrees for 1 hour. Remove cover. Dot with butter and bake uncovered 20 minutes.