3 (10 3/4 oz.) cans chicken broth
2 cups water
1/2 cup wild rice (long grain may be used)
1/2 cup finely chopped green onions
1/2 cup butter or margarine
3/4 cup flour
1/2 tsp salt
1/4 tsp poulry seasoning (optional)
1/8 tsp pepper
2 cups 1% or 2% milk
1 1/2 cups cubed, cooked turkey or chicken
8 slices bacon, crisply cooked and crumbled
1 Tbsp. chopped pimento (optional)
In a large saucepan, combine broth and water. Add wild rice and onion - simmer 35-40 minutes or until rice is tender. In a medium saucepan, melt butter and stir in the flour, salt, poultry seasoning and pepper. Cook over low heat, stirring until smooth and bubbly. Add milk, stir and cook until thickened. Slowly add the sauce mixture to the rice mixture, stirring constantly with a whisk. Add bacon and turkey (and pimento). Heat thoroughly. Garnish, if desired, with additional bacon or parsley.
Makes 8 (1 1/2 cup servings)
