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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Julia Hainsworth first made this mostly microwaved medley when she was home on maternity leave with her third child. I needed to rely on quick-and-easy recipes that were kid-friendly, too, she writes from Mt. Morris, New York. We all loved this dish, and it cleared up a bunch of turkey leftovers. Ingredients:
1-1/2 cups uncooked instant rice |
1 cup fresh broccoli florets |
1 medium carrot, coarsely chopped |
2 tablespoons water |
2 cups cubed cooked turkey |
1 can condensed cream of mushroom soup, undiluted |
3/4 cup milk |
3 tablespoons grated parmesan cheese |
1/2 teaspoon salt |
1/2 teaspoon pepper |
Directions:
1. Cook rice according to package directions. Meanwhile, in a large microwave-safe bowl, combine the broccoli, carrot and water. Cover and microwave on high for 2-4 minutes or until crisp-tender; drain. Stir in turkey, soup, milk, Parmesan cheese, salt, pepper and rice. Microwave, uncovered, for 2-3 minutes or until heated through, stirring twice. Yield: 4 servings.
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