Got leftover turkey from Thanksgiving? Here's a tasty casserole to use it up! This recipe comes from Healthy Homestyle Cooking, by Evelyn Tribole.
If you haven't tried the Tsuru Mai brown rice, give it a try in this recipe. It adds a chewy, nutty flavor--never dry like some brown rice can be.
1 (14-oz) can reduced-sodium chicken broth
1 cup onion, diced
1/2 cup shredded carrot
1/4 cup celery, minced
2 tbls snipped fresh parsley
1/2 cup evaporated skim milk
3 tbls cornstarch
1 tsp dry mustard
1/4 tsp ground white pepper
3 cups cooked turkey breast, diced
1 1/2 cups brown rice, cooked
3 tbls sliced almonds
Preheat oven to 350˚. Cook brown rice according to package directions, if you have not already done so. In a medium saucepan, combine broth, onions, carrots, celery, and parsley. Bring to a boil, then reduce heat. Cover and simmer 5 minutes. Meanwhile, in small bowl, combine cornstarch, dry mustard, and pepper. Gradually whisk milk into dry mix until smooth. Slowly stir the milk mixture into the broth mixture. Cook & stir over medium heat until the mixture comes to a boil. Reduce heat. Cook & stir 1 minute more.
Stir in the turkey & rice, then transfer the mixture to a 1 1/2 -quart casserole. Sprinkle with almonds. Bake about 35 minutes, or until heated through.
6 servings
Per serving:
Cal: 235
Fat: 5g
Chol: 50mg
Fiber: 3g
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