Turkey and Wild Rice Casserole Recipe

Summary

Preparation Time10 MinCooking Time1 Hr 45 Min
Ready In1 Hr 55 MinDifficulty LevelMedium
Health IndexHealthyServings4
CuisineCourse
MethodMain Ingredient
Interest Group

Ingredients

 Wild rice1 Cup (16 tbs)
 Special oil6 Tablespoon
 Mushrooms1 Pound, sliced
 Chopped onions1⁄2 Cup (8 tbs)
 Salt1 Teaspoon
 Freshly ground black pepper1⁄4 Teaspoon
 Diced cooked turkey3 Cup (48 tbs)
 Blanched sliced almonds1⁄4 Cup (4 tbs)
 Chicken broth3 Cup (48 tbs)
 Yogurt1 1⁄2 Cup (24 tbs)

Nutrition Facts

Serving size

Calories 637 Calories from Fat 286

% Daily Value*

Total Fat 33 g50%

Saturated Fat 6.1 g30.5%

Trans Fat 0 g

Cholesterol 81.4 mg

Sodium 1220.2 mg50.8%

Total Carbohydrates 43 g14.4%

Dietary Fiber 4.7 g18.9%

Sugars 8.8 g

Protein 46 g92.7%

Vitamin A 1.9% Vitamin C 7.3%

Calcium 13.3% Iron 9.8%

*Based on a 2000 Calorie diet

Directions

GETTING READY
1) Preheat the oven to 350° F.
2) Rinse the wild rice thoroughly with water.

MAKING
3) In a pan, cover the rice with water and bring to a boil; turn off the heat, and allow to soak for 1 hour, then drain thoroughly.
4) In a skillet, saute the mushrooms and onions in 3 tablespoons oil for 10 minutes.
5) In a large bowl, combine the sauteed vegetables, drained wild rice, salt, pepper, turkey, almonds, chicken broth and yogurt together, mix thoroughly
6) In a greased casserole, turn the mixture, cover and bake in the preheated oven for 1 1/4 hours.
7) Uncover, drizzle the mixture with 3 tablespoons oil and bake for another 20 minutes.

SERVING
8) Serve the Turkey and Wild Rice Casserole hot.
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