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Ingredientes
- 1 c. Uncooked wild rice
- 1 stk margarine or possibly butter
- 1 can (small) sliced mushrooms
- 1Â 1/2 c. Lowfat milk
- 1 jar (small) pimento, diced (optional)
- Â Â Salt and pepper
- 1 x Onion, minced
- 1/4 c. Flour
- 1Â 1/2 c. Chicken broth
- 2 c. Pheasant, cooked, diced
- 2 Tbsp. Parsley flakes
- 1/2 c. Slivered almonds
Direcciones
- Prepare wild rice according to package directions. Saute/fry onion in butter till tender. Remove from heat; stir in flour till smooth. Drain mushrooms, reserving liquid. Add in sufficient broth to liquid to measure 1 1/2 c.. Gradually stir into flour mix, add in lowfat milk, cook stirring constantly till thick. Add in rice, mushrooms, pheasant, pimento, parsley, salt and pepper. Place in 2-qt. casserole. Sprinkle with almonds. Bake at 350 degrees for 25-30 min.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 259g | |
| Recipe makes 6 servings | |
| Calories 430 | |
| Calories from Fat 215 | 50% |
| Total Fat 24.31g | 30% |
| Saturated Fat 5.29g | 21% |
| Trans Fat 2.81g | |
| Cholesterol 51mg | 17% |
| Sodium 330mg | 14% |
| Potassium 496mg | 14% |
| Total Carbs 29.96g | 8% |
| Dietary Fiber 2.9g | 10% |
| Sugars 4.73g | 3% |
| Protein 23.6g | 38% |
