1 box (6 oz. Uncle Ben's Quick Cook Long Grain and Wild Rice
1/2 cup unsalted butter
1/2 cup all purpose flour
4 oz. canned mushrooms, with juice
2 cups good strong chicken broth
2 cups half and half
2 Tbs. sherry
2 cups chopped, cooked turkey
2 oz. jar pimentos
1/4 cup slivered almonds
In large sautee pan, melt butter and stir in flour; stir over medium heat until mixture is dark golden brown. Add chicken broth, cream and sherry and whisk until smooth. Stir in rice,mushrooms with juice, turkey and pimentos. Stir over low heat until rice is cooked throughout and mixture is warm and creamy. Just before serving, sprinkle with slivered almonds.
This recipe can be made in the oven as well: After stirring in rice, mushrooms, turkey and pimentos, place mixture into greased 9 x 13 casserole dish; sprinkle with almonds. Bake at 350 degree F., uncovered, for 20-25 minutes or until hot and bubbly throughout.
Serves six to eight hungry people! Enjoy! Chef Alli