- 1 1/2 cups quick-cooking rice
- 1 can (4 ozs) mushroom pieces, drained
- 2 tablespoons chopped pimento
- 1/2 stick (1/4 cup) butter or margarine
- 6 tablespoons flour
- 3 cups milk
- 2 chicken bouillon cubes
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 teaspoon marjoram (optional)
- 2 1/2 cups cubed cooked turkey or chicken
- 2 hard-cooked eggs, sliced
- 2 avocados, peeled and cubed (half-inch cubes)
Prepare rice according to directions on package. (Add 2 chicken bouillon cubes to the boiling water, if desired.) Place in 2-quart casserole.
Pan-fry mushrooms and pimento in butter in a large skillet, about 1 minute. Add flour; stir to blend. Gradually add milk and bouillon cubes. Cook and stir until thickened. Add salt, pepper, marjoram, turkey, and eggs. Stir to blend. Pour over rice in casserole. Bake in a moderate oven (350F) 25 minutes. Remove from oven, top with avocado; return to oven 5 minutes to heat avocado. Sprinkle salt and pepper over avocado before serving. Serve hot. Yield: 8 servings.