1 c. uncooked wild rice (3 c. cooked)
1/2 c. chopped onion
1/2 c. butter
1/4 c. flour
1 (4 oz.) can whole mushrooms or pieces
1 1/2 c. Half and Half
3 c. diced, cooked chicken or turkey
1/4 c. diced pimento
2 tbsp. snipped parsley
1 1/2 tsp. salt
1/4 tsp. pepper
1/2 c. slivered blanched almonds (optional)

Cook wild rice. In saucepan, saute onion in butter until tender but not brown. Stir in flour. Cook until bubbly. Drain mushrooms; reserving liquid. Add water to measure 1 1/2 cups. Gradually add liquid and cream to onion, stirring constantly until mixture boils. Cook and stir 1 minute. Add wild rice, mushrooms, turkey, pimento, parsley, salt and pepper. Pour into greased 2 quart casserole. Sprinkle with almonds. Bake at 350 degrees for 40 minutes. (White wine can be substituted for 1/2 cup liquid).