1/2 c. (1 med.) chopped onion
1/2 c. butter
1/4 c. flour
6 oz. can sliced lg. mushrooms
Chicken broth (added to liquid from mushrooms to make 2 c.)
1 1/2 c. half and half or light cream
3 c. cooked, cubed turkey or chicken
1 c. uncooked combination wild & regular rice
2 oz. jar pimiento, drained & chopped
2 tbsp. parsley flakes
1 1/2 tsp. salt
1/4 tsp. pepper
1/2 c. slivered almonds

Saute onions in butter over low heat (do not brown). Blend in flour. Cook over low heat, stirring until mixture is bubbly. Remove from heat, stir in broth, mushroom liquid and half and half. Heat to boiling, stirring constantly. Boil and stir 1 minute. Add mushrooms, turkey, rice, pimiento, parsley, salt and pepper. Pour into ungreased 2 quart casserole. Cover and bake at 350 degrees for 1 hour. Uncover; sprinkle with almonds. Bake 15 minutes longer until rice is tender. 8 servings. TIP: Increase baking time 10 to 15 minutes if all wild rice is used.