Turkey Wild Rice Casserole |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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This truly is a comforting meal-in-one. Featuring onion, carrot and celery, the wild rice mixture bakes in the same dish as the turkey tenderloins. âLois Kinneberg of Phoenix, Arizona 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 tablespoon butter |
1 tablespoon canola oil |
3 tablespoons king arthur unbleached all-purpose flour |
1/2 teaspoon rubbed sage |
1/2 teaspoon salt, divided |
1/8 teaspoon pepper |
3/4 cup reduced-sodium chicken broth |
1/2 cup fat-free milk |
2 turkey breast tenderloins (3/4 pound each) |
1 teaspoon dried parsley |
1/8 teaspoon paprika |
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. Meanwhile, in another saucepan, saute carrot and celery in butter and oil until tender.
2. 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.
3. 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.
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