Recipe(tried): Turkey Wild Rice Supreme (using cooked turkey)

TURKEY WILD RICE SUPREME

No more wondering what to do with all that left over turkey!

1 cup uncooked wild rice
1/2 cup chopped onion
1/2 cup butter or margarine, melted
1/4 cup flour
2 cans (3 oz each) broiled in butter mushroom slices, undrained
mushroom liquid plus water (to equal 1 1/2 cups)
1 1/2 cups half and half
3 cups diced, cooked turkey
1 (4 oz) jar diced pimiento, drained
2 tbsp chopped fresh parsley
1 1/2 tsp salt
1/4 tsp pepper
1/2 cup slivered, blanched almonds

Wash wild rice in 3 changes of hot water; drain. Cook rice according to package directions, omitting the salt.

Saute onion in butter in a large Dutch oven.

Add the flour, stirring until smooth. Cook 1 minute, stirring constantly.

Drain mushrooms, reserving liquid; set mushrooms aside.

Add water to reserved mushroom liquid to measure 1 1/2 cups. Gradually add liquid and half and half to onion mixture, and cook until slightly thickened and bubbly, stirring constantly. Remove from heat.

Stir together rice, mushrooms, turkey, pimiento, parsley, salt, and pepper. Spoon into a greased 2 1/2 quart casserole. Sprinkle with almonds.

Bake at 350 degrees for 40 minutes.