Created by LLKenzie on November 17, 2014
Step 1: Rinse the wild rice under cold water. Add to a saucepan with the 3 cups water and bring to a boil. Cover pan with a tight lid. Reduce heat to medium and let cook for about 35 - 40 minutes. If needed add a little additional water if the pan gets dry before the rice is done.. Add to a bowl large enough to hold all of the ingredients.
Step 2: Melt 2 tablespoons butter in a saute pan, add the onions and celery. Saute until the vegetables are softened. Add in fresh garlic. Saute 2 minutes; add to the bowl with the rice.
Step 3: Add the mushrooms to the pan with a little butter and quickly saute them until they start to brown, Add to the bowl.
Step 4: Add the soup, milk, turkey, salt and pepper to the bowl. Stir until all is combined. Season with salt and pepper.
Step 5: Spread into a 7x11 inch casserole dish.
Step 6: Top with cheese and almonds.
Step 7: Cover with foil and bake in preheated 375 degrees oven for 20 minutes. Remove foil and bake another 15 minutes.
Step 8: Top with fresh parsley if desired before serving.