Side Pannel
Turkey Wild Rice Casserole
Turkey Wild Rice Casserole
- Recipe Submitted by ADMIN on 09/26/2007
Category: Rice, Casseroles, Poultry, Low Fat
Ingredients List
- 1 c Wild rice -- raw
- 1/2 ts Salt -- optional
- 4 c Water
- 1 1/2 lb Mushrooms -- fresh sliced
- 1/4 c Margarine
- 6 tb Flour
- 2 ts Instant chicken bouillon
- 1 c Water
- 13 oz Evaporated skim milk
- 1/2 ts Salt -- optional
- 4 c Turkey, cooked -- cubed
- 2 oz Pimento -- sliced
- 8 oz Water chestnuts -- sliced
- 1/2 c Almonds -- sliced
Directions
Rinse wild rice under running water, using a strainer. Combine rice, salt
and water in large saucepan. Bring to a boil; simmer, covered, until
kernals are open and tender but not mushy (about 45-55 min.). Drain. In a
large skillet, saute mushrooms in margarine until tender, stir in flour and
bouillon. Slowly stir in water and evaporated skim milk; cook until
thickened. Add rice, salt, turkey, pimento and water chestnuts. Pour
mixture into 7x11-inch baking dish. Sprinkle with the sliced almonds. Bake
in 350~F oven for 30 minutes covered, then 3 minutes uncovered, until
bubbly.
and water in large saucepan. Bring to a boil; simmer, covered, until
kernals are open and tender but not mushy (about 45-55 min.). Drain. In a
large skillet, saute mushrooms in margarine until tender, stir in flour and
bouillon. Slowly stir in water and evaporated skim milk; cook until
thickened. Add rice, salt, turkey, pimento and water chestnuts. Pour
mixture into 7x11-inch baking dish. Sprinkle with the sliced almonds. Bake
in 350~F oven for 30 minutes covered, then 3 minutes uncovered, until
bubbly.
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