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Baked Turkey and Rice Recipe
|Uncooked rice||1 Cup (16 tbs)|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Turkey broth/Chicken broth||1 1⁄4 Cup (20 tbs)|
|Sauterne/Other dry white wine||1⁄2 Cup (8 tbs)|
|Canned sliced mushrooms||3 Ounce, undrained (1 Can)|
|Parsley sprigs||3 , chopped|
|Instant minced onion||1 Teaspoon|
|Ground sage||1⁄8 Teaspoon|
|Grated sharp cheddar cheese||1 Cup (16 tbs)|
|Diced cooked turkey||2 Cup (32 tbs)|
Serving size: Complete recipe
Calories 1748 Calories from Fat 498
% Daily Value*
Total Fat 56 g86.8%
Saturated Fat 32.1 g160.4%
Trans Fat 0 g
Cholesterol 309.8 mg
Sodium 2539.4 mg105.8%
Total Carbohydrates 186 g62.1%
Dietary Fiber 5.8 g23.3%
Sugars 3.2 g
Protein 108 g216.3%
Vitamin A 45.6% Vitamin C 9.4%
Calcium 13.8% Iron 37.6%
*Based on a 2000 Calorie diet
Make a sauce with next 4 ingredients.
Add mushrooms, pars ley, onion, sage, and half of cheese.
Stir until cheese is melted.
Stir in rice and turkey; season to taste with salt and pepper.
Put in shallow baking dish, and sprinkle with remaining cheese and the paprika.
Bake in preheated moderate oven (375°F.) for about 30 minutes.
Good with zucchini, sliced tomatoes, and apple crunch (made from mix).
Makes 6 servings.