| • ½ cup margarine or butter |
| • ¾ cup flour |
| • 2 cups uncooked wild or white rice |
| • 1 tsp salt |
| • ⅛ tsp pepper |
| • 2 Tbs pimiento |
| • 1 pound(ish) Chik'n |
| • ½ small onion, diced |
| • ¼ cup chopped almonds or walnuts |
| • 4 cups vegetable broth |
| • 1½ cups milk |
| 1: Preheat oven to 350°F. | |
| 2: Cut chik'n into small pieces. | |
| 3: Melt butter. Blend in flour, milk, salt and pepper. Cook on low until bubbly. Set aside. | |
| 4: Add rice to broth and simmer 4-5 minutes. | |
| 5: Add chik'n, onion, nuts, and pimiento. Then add the flour, butter, and milk mixture. | |
| 6: Blend all ingredients. | |
| 7: Bake 30-40 minutes. |
For a creamy texture, add a can of cream-of-celery soup to the broth!