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Wild Rice (Pheasant) Hotdish Recipe

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This recipe for Wild Rice (Pheasant) Hotdish, by , is from Pete's Pantry, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Karen Paurus

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 cups wild rice
3 c boiling water
1/2 c chopped onions
1 c chopped celery
1 can mushrooms, optional
1 1/2 c beef broth
3 Tbsp soy sauce
Salt and pepper to taste
1/2 c chopped green pepper
Slivered almonds
2 cans cream of something soup
Butter

Directions:
Directions:
Bake Pheasant breast at 325 for an hour with a little bit of water in the pan and covered. Add wild rice to boiling water, simmer 10-20 minutes while you fix everything else and then drain. Saute onions, celery and green pepper in butter. Put in large mixing bowl, add soup, pheasant, mushrooms, broth and soy sauce. Add rice. Mix and put in a greased casserole dish. Sprinkle almonds n top. Bake in a slow oven 300-325 for 1 1/2 hours. Add more broth if it dries out.

Number Of Servings:
Number Of Servings:
12
Personal Notes:
Personal Notes:
Can use hamburger instead of Pheasant!

 

 

 

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