Turkey And Wild Rice Casserole |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
6 cup(s) water |
salt to taste |
3 cup(s) uncooked wild rice blend |
2 bay leaves |
3 tablespoon(s) evoo divided |
1/2 cup(s) chopped onions |
2 tablespoon(s) flour |
1 1/2 cup(s) chicken broth hot |
gound nutmeg to taste |
pepper to taste |
2/3 pound(s) yellow squash grated with skin and seeds |
1/2 pound(s) cooked turkey shredded |
1/2 cup(s) dried cranberries |
1/2 cup(s) walnuts finely chopped |
2 tablespoon(s) chopped mixed herbs (sage, thyme, rosemary or oregano |
Directions:
1. Preheat oven to 400. Lighly oil a 9x13 casserole dish
2. Bring 6 cups salted water to a boil in a medium pot. Add rice and bay leaves and stir briefly; bring to a boil. Reduce heat to medium low, cover and simmer, stirring occasionally, until liquid is absorbed and rice is cooked through about 40 minutes. Remove and discard bay leaves; fluff rice with a fork.
3. Meanwhile, heat 2 tbs of oil in a small saucepan over medium heat. Add onions and cook, stirring occasionally, until soft and translucent, 4 to 5 minutes, stir in flour and cook, stirring constantly, for 2 minutes more. Whisk in broth and bring to a boil. Reduce heat to medium low and simmer, stirring occasionally, until thickened, about 20 minutes. Season with nutmed, sal and pepper, set sauce aside.
4. Heat remaining evoo in a large skillet over medium high heat. Add squash, salt and pepper and cook, stirring occcasionally, until softened, 5 to 7 minutes; transfer to a large bowl. Add reserved cooked rice, sauce and squash and toss to combine. Add turkey, cranberries, walnuts, herbs, salt and pepper and toss again , just until combined. Transfer rice mixture to prepared dish and bake until hot throughout and just golden bron on top 20 to 30 minutes.
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