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

Cook wild rice in 1 1/2 cups boiling water for 45 minutes; drain and set aside. Cook and stir 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 & half. Heat to boiling, stirring constantly. Boil and stir 1 minute.

Add mushrooms, turkey, rice, pimento, parsley, salt and pepper. Pour into 2-quart casserole. Cover and bake at 350 degrees for 1 hour. Uncover; sprinkle with almonds. Bake 15 minutes longer or until rice is tender. 8 servings.