1 cup wild rice
1/3 cup chopped onion
1/3 cup flour
1/2 tsp salt
1/8 tsp pepper
1 cup soy milk or non-dairy creamer
1 cup chicken broth
2 cups cubed cooked chicken
OPTIONAL:
1/3 cup pimiento -diced
1/3 cup fresh parsley
1/4 cup slivered almonds
Cook wild rice according to directions. Saut onion in large saucepan until
tender. Stir in flour, salt and pepper. Gradually stir in soy milk and chicken
broth. Cook, stirring constantly, until thickened. Add chicken, pimento,
parsley, almonds and cooked rice. (Note: I add only rice and mix it in.) Place
into a greased 2 quart casserole and bake, uncovered for 30 minutes at 400º F.