(NC)—Brown rice and mushrooms add a deep earthy flavour to leftover turkey for the perfect easy holiday meal. Serve with a spinach salad.
Preparation Time: 20 minutes
Cooking Time: 30 minutes
2 tbsp (25 mL) olive oil
1 lb (500 g) sliced crimini or white Mushrooms
1 cup (250 mL) sliced celery
3/4 cup (175 mL) sliced green onion
2 cloves garlic, minced
1 tsp (5 mL) each dried thyme leaves, sage leaves and salt
1/2 tsp (2 mL) pepper
4 cups (1 L ) cubed cooked turkey breast
4 cups (1 L) cooked brown and wild rice*
2/3 cup (150 mL) chicken stock1/2 cup (125 mL) coarsely chopped pecans
2 tbsp (25 mL) chopped parsley (optional)
In large skillet heat olive oil over medium heat. Add mushrooms, celery, onions and garlic; sauté for 3 minutes. Stir in thyme, sage, salt, pepper; sauté for 2 minutes and add chicken stock. Remove from heat and set aside. In 2.5-3 qt (2.5-3 L) casserole combine turkey, rice, and pecans, stir in mushroom mixture. Bake in 350°F (180°) oven for 25 minutes or until heated through. Garnish with parsley if desired.
Makes 6 Servings
*In medium saucepan bring 2½ cups (625 mL) water to boil. Add 1 cup (250 mL) uncooked brown and wild rice mix. Cover and reduce heat to simmer for 35-45 minutes or until water is absorbed and rice is until tender.Tips:
Brown and wild rice take longer to cook than white rice so cook it the night before to have ready for this recipe.
Nutritional Information: Calories: 372, Protein: 32.5 g, Fat: 14.4 g, Carbohydrates: 28.4 g, Dietary Fibre: 4.3 g
For more delicious recipe ideas visit Mushrooms Canada at www.mushrooms.ca.