1 c. uncooked wild rice
1/4 c. butter
1/2 lb. sliced mushrooms
1/2 c. onion, minced
2 cloves garlic, minced
1/4 c. chopped pecans
3 c. stock
Salt, pepper to taste
2 c. leftover turkey

Wash wild rice and cook for 45 minutes in 3 cups stock. Heat oven to 350 degrees. Grease 1 1/2 quart casserole.

Melt butter and add mushrooms, onion and garlic. Cook and stir 5 minutes. Add pecans, cook 1 minute longer. Drain rice; add to mushroom mixture. Add turkey and seasonings.

Pour into casserole and bake 30 minutes uncovered.