Directions:
- 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. Meanwhile, 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. Stir in rice. Transfer to a 2-qt. baking dish coated with cooking spray.
- Place turkey over rice mixture. Combine the parsley, paprika and remaining salt; sprinkle over turkey. Cover and bake at 350° for 60-70 minutes or until a meat thermometer inserted into turkey reads 170°. Slice turkey; serve with rice. Yield: 6 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 260.83 Kcal (1092 kJ) | ||
| Calories from fat | 47.48 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.28g | 8% | |
|---|---|---|---|
| Cholesterol | 30.03mg | 10% | |
| Sodium | 618.13mg | 26% | |
| Potassium | 172.22mg | 4% | |
| Total Carbs | 38.94g | 13% | |
| Sugars | 7.29g | 29% | |
| Dietary Fiber | 1.16g | 5% | |
| Protein | 13.96g | 28% | |
| Vitamin C | 2.6mg | 4% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 41.6mg | 231% | |
| Calcium | 47.6mg | 5% | |
| Amount Per 100 g | |||
| Calories | 88.61 Kcal (371 kJ) | ||
| Calories from fat | 16.13 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.79g | 8% | |
|---|---|---|---|
| Cholesterol | 10.2mg | 10% | |
| Sodium | 209.99mg | 26% | |
| Potassium | 58.51mg | 4% | |
| Total Carbs | 13.23g | 13% | |
| Sugars | 2.48g | 29% | |
| Dietary Fiber | 0.39g | 5% | |
| Protein | 4.74g | 28% | |
| Vitamin C | 0.9mg | 4% | |
| Iron | 14.1mg | 231% | |
| Calcium | 16.2mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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