1/2 c. uncooked wild rice
3 c. boiling water
1/2 c. uncooked long grain rice
1/2 c. onion, chopped
1/2 c. butter
1/4 c. flour
1 (6 oz.) can sliced mushrooms (undrained)
chicken broth
1 1/2 c. light cream
3 c. diced cooked chicken
1/4 c. chopped pimento (optional)
1/4 c. snipped parsley
1 tsp. salt and pepper to taste
1/4 c. slivered almonds, toasted

Rinse wild rice in cold water. Add with 1/2 teaspoon salt to 2 cups boiling water. Cook 20 minutes. Add long-grain rice, remaining 1 cup boiling water and 1/2 teaspoon salt. Cook 20 minutes. Meanwhile, cook onion in butter until tender. Remove from heat. Stir in flour. Drain mushrooms, reserving liquid. Add enough chicken broth to mushroom liquid to measure 1 1/2 cups. Stir into flour mixture. Add cream. Cook and stir until thick and bubbly. Add rice, mushrooms, chicken, pimento, parsley, salt and pepper. Turn into 2-quart casserole. Top with nuts.

Bake at 350°F for 25 to 30 minutes.

Makes 8 servings.