1 c. wild rice
1 tsp. salt
4 c. water
8 oz. fresh mushrooms, sliced
1/4 c. butter
6 tbsp. flour
2 tsp. instant chicken bouillon
1 c. water
1 can evaporated milk
1 tsp. salt
3-4 c. cooked turkey, cubed
1 (2 oz.) jar pimento, sliced
1 (8 oz.) can water chestnuts, sliced and drained
1/2 c. almonds, sliced

Rinse wild rice under running water, using strainer. Combine rice, salt, and water in 2 quart saucepan - bring to boil and simmer covered until kernels are open but not mushy (45-55 minutes). Drain. In large skillet saute mushrooms in butter until tender, stir in flour and bouillon. Slowly stir in water and evaporated milk, cooking until thickened. Add rice, salt, turkey, pimentos, and water chestnuts. Pour mixture into buttered 7 x 11 inch baking pan. Sprinkle with sliced almonds. Bake at 350 degrees until bubbly, 30 minutes covered or uncovered. Mushroom sauce is optional.

Serves 12.

MUSHROOM SAUCE:

Combine 10 3/4 ounce can cream of mushroom soup, 1 (2 ounce) jar mushroom pieces (drained) and 2 tablespoons sherry in saucepan. heat and serve in gravy boat.