Turkey and Wild Rice Casserole Recipe
Ingredients
| Wild rice | 1 Cup (16 tbs) | |
| Mushrooms | 1 pound, sliced (Special oil - 6 tablespoons) | |
| Onions | 1/2 Cup (16 tbs), chopped (Special oil - 6 tablespoons) | |
| Salt | 1 Teaspoon (Special oil - 6 tablespoons) | |
| Black pepper | 1/4 Teaspoon (Special oil - 6 tablespoons) | |
| Turkey | 3 Cup (16 tbs), diced (Special oil - 6 tablespoons) | |
| Blanched almonds | 1/4 Cup (16 tbs) (Special oil - 6 tablespoons) | |
| Chicken broth | 3 Cup (16 tbs) (Special oil - 6 tablespoons) | |
| Yogurt | 1 1/2 Cup (16 tbs) (Special oil - 6 tablespoons) |
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.
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.
Chef
