Makes: 6 servings; Prep: 15 minutes. Cook: 25 minutes. Bake: at 400° for 30 minutes.

1	package (6 ounces)	Uncle Ben's original recipe long grain and wild rice
1/4	cup (1/2 stick)	butter or margarine
1/3	cup	chopped onion (about 1 medium-size onion)
1/4	cup	chopped celery
1/3	cup	all-purpose flour
1	teaspoon	salt
1/4	teaspoon	black pepper
1	cup	half-and-half
1	cup	vegetable broth
2	cups	cubed cooked turkey
1	small jar (approx. 1/3 cup)	diced pimiento
1/3	cup	chopped fresh parsley
1/4	cup	chopped slivered almonds

• Heat oven to 400°. grease 2-quart casserole. Cook rice mixture following package directions.
• Melt butter in large saucepan or skillet. add onion; cook, stirring occasionally, until soft, about 5 minutes. stir in flour, salt, pepper, half-and-half and broth; cook, stirring, to thicken, 5 minutes.
• Add Turkey, pimiento, parsley, nuts, rice. spoon into casserole.
• Bake, uncovered, in 400° oven for 30 minutes.