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1/4 cup wild rice
1 cup quick-cooking rice
2 medium onions, chopped 1 green pepper, chopped
1/2 stick (1/4 cup) butter or margarine
1/4 cup finely chopped pimento
6 tablespoons flour
1 1/2 cups milk
2 teaspoons salt
1/4 teaspoon pepper
1/2 teaspoon paprika
2 hard-cooked eggs, sliced
1/2 cup slivered almonds
2 cups cubed cooked chicken or turkey
1/2 cup shredded cheese food or Cheddar cheese

Cook wild and quick-cooking rice according to directions on packages. Drain.

Pan-fry onion and green pepper in butter in a large skillet about 2 minutes. Stir in pimento and flour. Add milk gradually; stir and cook until thickened. Add salt, pepper, paprika, eggs, almonds, and chicken. Stir to blend. Heat (unless casserole is to be refrigerated).

Combine white and wild rice in a 2-quart casserole. Add creamed mixture. Cover with cheese. Sprinkle paprika over top, if desired. Bake in a moderate oven (350F) 30 minutes, or until bubbly. Serve hot. Yield: 8 servings.