1/2 c. wild rice, uncooked
1/2 c. long - grain rice, uncooked
1 tsp. salt, divided
1/2 c. chopped onion
1/2 c. butter
1 c. flour
6 oz. can broiled, sliced mushrooms, undrained (about 1 1/2 c.)
1 1/2 c. light cream
3 c. diced cooked chicken
1/4 c. canned pimento, chopped
1/4 c. snipped parsley
1 tsp. salt
Dash pepper
1/4 c. toasted slivered almonds

Rinse wild rice in cold water and drain. Add wild rice and 1/2 teaspoon salt to 2 cups boiling water. Cover and cook 20 minutes. Add long grain rice, 1/2 teaspoon salt and 1 cup boiling water. Cook 20 minutes. Melt butter in a skillet over medium heat and cook onion until tender. Remove from heat and stir in flour. Drain mushrooms, reserving liquid. Add enough chicken broth to liquid to make 1 1/2 cups. Stir liquid into flour mixture. Add cream and cook, stirring until thickened. Add rice, mushrooms, chicken, pimento, parsley, 1 teaspoon salt and pepper. Turn into a 2 quart casserole dish and top with nuts. Bake at 350 degrees for 25 to 30 minutes. Makes 8 servings.