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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

TURKEY WILD RICE CASSEROLE Recipe

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This recipe for TURKEY WILD RICE CASSEROLE is from Kristin's Kookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 cups water
1 cup uncooked wild rice
1/2 cup chopped onion
1/2 cup chopped carrot
1/2 cup chopped celery
1 tbsp butter
1 tbsp canola oil
3 tbsp all-purpose flour
1/2 tsp rubbed sage
1/2 tsp salt, divided
1/8 tsp pepper
3/4 cup reduced-sodium chicken broth
1/2 cup fat-free milk
2 turkey breast tenderloins (3/4 pound each)
1 tsp dried parsley
1/8 tsp paprika
Directions:
Directions:
1. In a small saucepan, bring the water, wild rice and onion to a boil. Reduce heat; cover and simmer for 55-60 minutes or until rice is tender.

2. In another saucepan, saute carrot and celery in butter and oil until tender. Combine the flour, sage, 1/4 teaspoon salt and pepper; stir into carrot mixture until blended. Gradually add broth and milk. Bring to a boil; cook and stir for 1 minute or until thickened. Remove from the heat and stir in rice.

3. Transfer to a 2 quart baking dish coated with cooking spray. Place turkey over rice mixture. Combine the parsley, paprika and remaining salt; sprinkle over turkey.

4. Cover and bake at 350° for 60-70 minutes or until a meat thermometer inserted into turkey reads 170°. Slice turkey; serve over rice.
Number Of Servings:
Number Of Servings:
6 Servings

 

 

 

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