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Prepare rice according to package directions. Saute onions in margarine. Remove from heat and stir in flour. Drain mushrooms and save liquid. Combine that liquid with cream and enough liquids to make 4 cups. Stir slowly into flour mixture. Cook and stir until thick. Add rice, mushrooms, turkey, toasted almonds, pimiento, parsley, salt and pepper. Put in a 9x13-inch pan, and top with bread crumbs. Bake 40 minutes at 350°.
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Gathered
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Chinese sand pot — claypot rice, medicinal soups, braised dishes
Enameled Dutch oven for braising, bread baking, stewing
Wide shallow braiser — casseroles, gratins, paella-style dishes
Outdoor propane burner + pot — deep-fried turkey, crab boil, big batch frying
The original fermentation manifesto — accessible, inspirational