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Author Topic: Mushroom Turkey and Rice Casserole  (Read 911 times)
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a cup of cappuccino a day

Mushroom Turkey and Rice Casserole
« on: May 26, 2012, 07:54:57 AM »

(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

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