1 c. wild rice
1 tsp. salt
4 c. water
1 (8 oz.) carton fresh mushrooms, sliced
1/4 c. butter
6 tbsp. flour
2 tsp. instant chicken bouillon
1 c. water
1 (13 oz.) evaporated milk
1 tsp. salt
3-4 c. cubed, cooked turkey
1 (2 oz.) jar pimento
1 (8 oz.) sliced water chestnuts
1/2 c. sliced almonds

Rinse wild rice. Combine with salt and water. Cook 45 minutes. Drain.

In large skillet, saute mushrooms in butter, stir in flour and bouillon. Slowly stir in water and milk. Cook until thickened. Add rice, salt, turkey, pimento and water chestnuts. Pour into buttered 7x11 inch baking pan. Sprinkle with sliced almonds.

Bake in a 350 degree oven until bubbly 30 minutes covered and 30 minutes uncovered.

MUSHROOM SAUCE: (optional)
1 can cream of mushroom soup
2 oz. mushroom pieces
2 tbsp. sherry

Heat through.