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| Minnesotan Wild Rice and Turkey |
| Both tasty and attractive, this casserole is a wonderful addition to your turkey leftovers repertoire. The "side" shown is an avocado and tomato medley simply dressed with salt pepper and a squeeze of lemon.
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Ingredients:
2 tablespoons COLAVITA Extra Virgin Olive Oil, plus some for oiling the pan
6 ounces wild rice
1 cup carrots, grated
1 pound cooked turkey, diced
1 cup evaporated skim milk
1/2 cup Rachael Ray All-Natural Chicken Stock
1 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon dried parsley
1/2 teaspoon black pepper
1/2 teaspoon paprika
1/2 cup Swiss cheese, shredded
1/2 cup plain bread crumbs
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Preparation:
Cook wild rice according to package directions. Preheat oven to 325 degrees F. In a medium mixing bowl, combine the olive oil, cooked rice, grated carrots, diced turkey, evaporated milk, chicken stock, salt, garlic powder, parsley, pepper and paprika. Pour into a lightly oiled 10 x 10 inch baking dish. Bake, uncovered for 30 minutes. Remove from oven; sprinkle the bread crumbs and cheese evenly over the top. Return to the oven and bake an additional 10 minutes, or until the bread crumbs are lightly browned and the cheese is melted. Let cool 5 minutes prior to serving. Serves 4 - 6.
Per Serving: 466 Calories (kcal); 14g Total Fat; (4g Sat, 6g Mono, 2g Poly); 42g Protein; 43g Carbohydrate; 81mg Cholesterol; 735mg Sodium Food Exchanges: 2 1/2 Grain (Starch); 4 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates
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Look for Colavita Extra Virgin Olive Oil and other fine Colavita products in your supermarket or to purchase on-line visit ColavitaStore.com.
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