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turkey-and-wild-rice-casserole

Photo by: Joseph De Leo
Comments: 0
 

Recipe

Yield : Serves six to eight

Ingredients

  • 1 cup wild rice
  • 1 pound mushrooms, sliced
  • 1 onion, chopped
  • 6 tablespoons butter
  • 3 cups diced, cooked turkey
  • ½ cup sliced almonds, blanched
  • 2 teaspoons salt
  • ¼ teaspoon freshly ground black pepper
  • 3½ cups turkey or chicken broth
  • 1 cup heavy cream
  • 3 tablespoons freshly grated Parmesan cheese

Directions

Wash the rice thoroughly and cover with boiling water. Let soak for 1 hour. Drain well.

Preheat the oven to 350°F.

Sauté the mushrooms and onion in 3 tablespoons butter for 10 minutes. Place in a buttered ovenproof casserole, along with the rice, turkey, almonds, and salt and pepper. Add the broth and cream; mix lightly. Cover and bake in the preheated oven for 1½ hours. Remove the cover, sprinkle with the cheese, and dot with the remaining butter. Increase the heat to 450°F and bake for 5 minutes longer.


© 1989, 2001 James Beard

Note from Cookstr's Editors

Nutritional information is based on 8 servings.

 

Nutritional Information

Nutrients per serving (% daily value)

437kcal (22%)
84mg (8%)
3mg (4%)
201mcg RAE (7%)
619mg
78mg
26g
4g
3g
24g
108mg (36%)
814mg (34%)
14g (70%)
27g (42%)
2mg (12%)
 

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