Mushroom Turkey and Rice Casserole
(NC) - Brown rice and mushrooms add a deep earthy flavour to leftover turkey, making this the perfect holiday meal. Serve with a fresh crisp spinach salad.
Ingredients
- 2 tbsp olive oil 25mL
- 1 lb sliced crimini or white mushrooms 500g
- 1 cup sliced celery 250mL
- 3/4 cup sliced green onion 175mL
- 2 cloves garlic minced
- 1 tsp each dried thyme leaves, sage leaves and salt, 5mL
- 1/2 tsp pepper 2mL
- 4 cups cubed cooked turkey breast 1L
- 4 cups cooked brown and wild rice* 1L
- 2/3 cup chicken stock 150mL
- 1/2 cup coarsely chopped pecans 125mL
- 2 tbsp chopped parsley 25mL, optional
Instructions
- In large skillet heat olive oil over medium heat. Add mushrooms, celery, onions and garlic; saute for 3 minutes. Stir in thyme, sage, salt, pepper; saute for 2 minutes and add chicken stock. Remove from heat and set aside. In 2.5-3 qt (2.5-3 L) casserole dish combine turkey, rice, and pecans, stir in mushroom mixture. Bake in 350 F (180 C) oven for 25 minutes or until heated through. Garnish with parsley if desired.
- *In medium saucepan bring 2 1/2 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. Brown rice is much more nutritious than white since it is the whole grain, and contains the bran which adds fibre and vitamins. Wild rice is not rice at all but a long grain marsh grass that gives a nutty flavour and chewy texture. It is less expensive to buy a mix of brown and wild rice which is often available in bulk at many stores.
- If substituting ground thyme and sage for thyme and sage leaves, reduce to 1/2 tsp (2 mL)-3/4 tsp (3 mL).
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