Turkey and Wild Rice Casserole

James Beard's Fowl and Game Bird Cookery, 1979

2 hours — 6 Servings

Ingredients

1	cup	wild rice
1	pound	mushrooms (sliced)
1		onion (chopped)
6	tablespoon	butter
3	cup	cooked turkey (diced)
1⁄2	cup	blanched almonds (sliced)
2	teaspoon	salt
1⁄4	teaspoon	ground black pepper
3	cup	turkey or chicken broth
1 1⁄2	cup	heavy cream
3	tablespoon	parmesan cheese (grated)

Instructions

Wash the rice thoroughly and cover with boiling water. Let soak for 1 hour. Drain well.

Preheat the oven to 350°F.

Sauté the mushrooms and onion in 3 tablespoons butter for 10 minutes. Place in a buttered ovenproof casserole, along with the rice, turkey, almonds, and salt and pepper. Add the broth and cream; mix lightly. Cover and bake in preheated oven for 1 1/2 hours. Remove the cover, sprinkle with the cheese, and with remaining butter. Increase the heat to 450°F and bake for 5 minutes longer.

Notes

Preparation time does not include wild rice. With modern wild rice, you may not need to pre-soak. Follow the directions on the package the rice came in, if available.