Wild Rice and Turkey Casserole

1. Wash rice.
2. Add water and salt, bring to a boil, cover and simmer about 45-55 minutes, or until kernels are open and tender, but not mushy.
3. In a large skillet, saute mushrooms in margarine about 3 minutes.
4. Stiri in flour.
5. Add milk, bouillon and pepper.
6. Cook until thickened, stirring constantly.
7. Add turkey, pimento, water chestnuts, and rice.
8. Mixi and pour into 7 x 11-inch baking dish.
9. Sprinkle with sliced almonds.
10. Cover and bake in 350 °F. Oven for 30 minutes.
11. Uncover and bake about 5 minutes.
12. Cut into 6 2x3-inch servings Note: ½ can evaporated skim milk can be substituted for the skim milk.
13. To reduce sodium, use low-sodium chicken bouillon granules.