Turkey Wild Rice Casserole Recipe

Turkey Wild Rice Casserole Recipe
Turkey Wild Rice Casserole Recipe photo by Taste of Home
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Turkey Wild Rice Casserole Recipe

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This truly is a comforting meal-in-one. Featuring onion, carrot and celery, the wild rice mixture bakes in the same dish as the turkey tenderloins. —Lois Kinneberg of Phoenix, Arizona
MAKES:
6 servings
TOTAL TIME:
Prep: 1 hour Bake: 1 hour
MAKES:
6 servings
TOTAL TIME:
Prep: 1 hour Bake: 1 hour

Ingredients

  • 3 cups water
  • 1 cup uncooked wild rice
  • 1/2 cup chopped onion
  • 1/2 cup chopped carrot
  • 1/2 cup chopped celery
  • 1 tablespoon butter
  • 1 tablespoon canola oil
  • 3 tablespoons all-purpose flour
  • 1/2 teaspoon rubbed sage
  • 1/2 teaspoon salt, divided
  • 1/8 teaspoon pepper
  • 3/4 cup reduced-sodium chicken broth
  • 1/2 cup fat-free milk
  • 2 turkey breast tenderloins (3/4 pound each)
  • 1 teaspoon dried parsley
  • 1/8 teaspoon paprika

Directions

In a small saucepan, bring the water, wild rice and onion to a boil. Reduce heat; cover and simmer for 55-60 minutes or until rice is tender. Meanwhile, in another saucepan, saute carrot and celery in butter and oil until tender.
Combine the flour, sage, 1/4 teaspoon salt and pepper; stir into carrot mixture until blended. Gradually add broth and milk. Bring to a boil; cook and stir for 1 minute or until thickened. Remove from the heat. Stir in rice. Transfer to a 2-qt. baking dish coated with cooking spray.
Place turkey over rice mixture. Combine the parsley, paprika and remaining salt; sprinkle over turkey. Cover and bake at 350° for 60-70 minutes or until a meat thermometer inserted into turkey reads 170°. Slice turkey; serve over rice. Yield: 6 servings.
Originally published as Turkey Wild Rice Casserole in Light & Tasty February/March 2006, p23

Nutritional Facts

2/3 cup: 313 calories, 5g fat (2g saturated fat), 87mg cholesterol, 371mg sodium, 29g carbohydrate (4g sugars, 3g fiber), 36g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 starch, 1 vegetable.

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  • 3 cups water
  • 1 cup uncooked wild rice
  • 1/2 cup chopped onion
  • 1/2 cup chopped carrot
  • 1/2 cup chopped celery
  • 1 tablespoon butter
  • 1 tablespoon canola oil
  • 3 tablespoons all-purpose flour
  • 1/2 teaspoon rubbed sage
  • 1/2 teaspoon salt, divided
  • 1/8 teaspoon pepper
  • 3/4 cup reduced-sodium chicken broth
  • 1/2 cup fat-free milk
  • 2 turkey breast tenderloins (3/4 pound each)
  • 1 teaspoon dried parsley
  • 1/8 teaspoon paprika
  1. In a small saucepan, bring the water, wild rice and onion to a boil. Reduce heat; cover and simmer for 55-60 minutes or until rice is tender. Meanwhile, in another saucepan, saute carrot and celery in butter and oil until tender.
  2. Combine the flour, sage, 1/4 teaspoon salt and pepper; stir into carrot mixture until blended. Gradually add broth and milk. Bring to a boil; cook and stir for 1 minute or until thickened. Remove from the heat. Stir in rice. Transfer to a 2-qt. baking dish coated with cooking spray.
  3. Place turkey over rice mixture. Combine the parsley, paprika and remaining salt; sprinkle over turkey. Cover and bake at 350° for 60-70 minutes or until a meat thermometer inserted into turkey reads 170°. Slice turkey; serve over rice. Yield: 6 servings.
Originally published as Turkey Wild Rice Casserole in Light & Tasty February/March 2006, p23

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