Wild Rice and Turkey Casserole
Yield: 6 to 8 servings
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- 1 cup wild rice
- 1/4 cup (1/2 stick) butter
- 1 pound fresh mushrooms, sliced
- 1/2 cup chopped onion
- 1-1/4 cups heavy cream
- 3 cups diced cooked turkey
- 1/2 cup blanched sliced almonds
- 3 cups chicken broth
- salt and pepper, to taste
Instructions:Rinse the rice thoroughly. Place in a large saucepan and add enough water to cover by several inches. Bring to a boil, then remove from heat. Cover and set aside for 1 hour. Drain.
Preheat the oven to 350°F. Grease a 2-quart casserole. In a large skillet, melt the butter, add the mushrooms and onion, and sauté for 8 minutes, or until browned. Add the rice and remaining ingredients to the skillet and mix well. Spoon the mixture into the casserole and bake for 1 hour, or until the rice is tender.