1 c. uncooked wild rice
1/2 c. chopped onion
1/2 c. butter
1/4 c. flour
2 (3 oz.) cans, broiled in butter, mushrooms, undrained
1 1/2 c. half & half
3 c. diced cooked turkey
4 oz. pimento
2 tbsp. parsley
1 1/2 tsp. salt
1/4 tsp. pepper
1/2 c. blanched slivered almonds

Wash, drain and cook wild rice. Saute onions in butter. Add flour, stir until smooth. Cook 1 minute, stirring constantly. Drain mushrooms, reserve liquid. Add water to mushroom liquid to make 1 1/2 cups. Gradually add liquid and half and half to onion mixture. Cook and stir until slightly thickened. Remove from heat. Add rice and remaining ingredients. Sprinkle with almonds. Bake at 350 degrees for 40 minutes. Serves 8.