Ingredients: |
Ingredients: 14 Ritz crackers, crushed
1 slice bread, crushed
3 Tbsp. unsalted butter
1 Tbsp. olive oil
1 Tbsp. unsalted butter
1 med. yellow onion diced
2 med. carrots peeled, thin
2 garlic cloves minced
1 c. white rice uncooked
1 c. water
2½ c. turkey broth
1 c. heavy cream
¼ tsp. salt and pepper
2 c. cooked turkey, cubed
8-oz. can water chestnuts
¾ c. Parmesan cheese
Juice of 1 lemon
1 tsp. Worcestershire Sauce
1½ tsp. dried tarragon leaves
1½ c. frozen baby peas
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Directions: |
Directions:Set oven to 375°F. Spray an 8x8-inch casserole dish with nonstick cooking spray.
***CRUMB TOPPING:
Place crackers and bread in food processor. Pulse until fine crumbs. Place crumbs in small bowl and add melted butter. Mix well and set aside.
*** CASSEROLE:
Heat large nonstick skillet over medium heat and add oil and butter. Add onion and carrots and cook about 6 minutes or until carrots have softened and lightly browned. Add garlic and cook 30 seconds, until bloomed and fragrant. Add rice and cook, stir until coated. Add water, broth, cream, salt and pepper. Bring rice mixture to a simmer and turn heat to low. Cover and cook, stirring often, for 20-25 minutes or until most of the liquid is absorbed. The rice should be just tender. Add turkey, DRAINED water chestnuts, Parmesan cheese, lemon juice, tarragon Worcestershire Sauce, and peas. Cook uncovered, stirring often, for 2 minutes. Pour turkey/rice mixture into prepared casserole dish, sprinkle with cracker topping and bake until bubbly and top is golden brown, about 20-25 minutes. Serves 4. |
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