Rice:

1 cup wild rice, uncooked
1/2 tsp. salt (optional)
4 cups water

Rinse wild rice under running water, using a strainer. Combine rice, salt and water in large saucepan. Bring to a boil; simmer, covered, until kernels are open and tender but not mushy (about 45-55 min.). Drain.

Casserole:

1 1/2 lb. mushrooms, fresh sliced
1/4 cup (1/2 stick) butter
6 tbsp. all-purpose flour
2 tsp. chicken bouillon
1 cup water
1 (12 oz.) can evaporated milk
1/2 tsp. salt (optional)
4 cups turkey, cooked and cubed
2 oz. pimento, sliced
8 oz. water chestnuts, sliced
1/2 cup almonds, sliced

In a large skillet, sauté mushrooms in butter until tender, stir in flour and bouillon.

Slowly stir in water and evaporated milk; cook until thickened. Add cooked rice, salt, turkey, pimento and water chestnuts. Pour mixture into 7x11-inch baking dish. Sprinkle with the sliced almonds. Bake in 350°F oven for 30 minutes covered, then 3 minutes uncovered, until bubbly.