2 c. long grain wild rice
1 onion, chopped
2 tbsp. butter
1/2 c. flour
9 oz. can mushrooms, sliced (reserving liquid)
3 c. half and half or 1 c. half and half and 2 c. broth
6 c. turkey, chopped
1 c. slivered almonds, toasted
1/2 c. pimiento, diced
4 tbsp. parsley, chopped
salt and pepper to taste
bread crumbs

Prepare rice according to package directions. Sauté onions in butter. Remove from heat and stir in flour. Drain mushrooms and save liquid. Combine that liquid with cream and enough liquids to make 4 cups. Stir slowly into flour mixture. Cook and stir until thick. Add rice, mushrooms, turkey, toasted almonds, pimiento, parsley, salt and pepper. Put in a 9x13-inch pan, and top with bread crumbs.

Bake 40 minutes at 350°F.