Mushroom Wild Rice SUNDAY

January 23, 2022 at 6:01 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management | Leave a comment
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Here’s another Delicious Diabetic Friendly Side Dish Recipe, Mushroom Wild Rice. To make this recipe you’ll be needing Wild Rice, Mushrooms, Onion, Bell Peppers, Fat Free Reduced Sodium Chicken Broth, Olive Oil, Salt, and Pepper. There’s 100 calories and 15 net carbs per serving. The recipe is from the Diabetes Self Management website where you can find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more! You can also subscribe to the Diabetes Self Management Magazine. Each issue is packed with Diabetes News and Diabetic Friendly Recipes. I’ve left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2022! https://www.diabetesselfmanagement.com/

Mushroom Wild Rice
Using wild rice in place of the traditional white gives this dish a unique, nutty flavor.

Ingredients
1 cup uncooked wild rice (or wild rice and rice mixture)
1/2 cup sliced mushrooms
1/2 cup diced onion
1/2 cup diced green or red bell pepper
1 1/2 cups 98% fat-free reduced-sodium chicken broth
1 tablespoon olive oil
1/4 teaspoon salt
1/4 teaspoon black pepper

Directions
Yield: 8 servings
Serving size: 1/2 cup per serving

1 – Layer rice, mushrooms, onion, and bell peppers in slow cooker. Add broth, oil, salt, and pepper.

2 – Cover; cook on High 2 1/2 hours or until rice is tender and liquid is absorbed.

Nutrition Information:
Calories: 100 calories, Carbohydrates: 17 g, Protein: 4 g, Fat: 2 g, Saturated Fat: 1 g, Cholesterol: 5 mg, Sodium: 148 mg, Fiber: 2 g
https://www.diabetesselfmanagement.com/recipes/sides/mushroom-wild-rice/

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Turkey Wild Rice Casserole

January 7, 2022 at 6:01 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
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I’ve got a recipe for Turkey Wild Rice Casserole to pass along. Made using JENNIE-O® Extra Lean Oven Roasted Turkey Breast along with Sautéed Mushrooms, Evaporated Milk, Chicken Flavored Instant Bouillon Cubes, Wild Rice, Water Chestnuts, and Almonds. You can find this recipe along with all the other Delicious and Healthy Recipes at the Jennie – O Turkey website. Stay Safe and Make the SWITCH in 2022! https://www.jennieo.com/

Turkey Wild Rice Casserole
A classic casserole recipe for fans of comfort food. Sautéed mushrooms, wild rice and water chestnuts baked into a hearty dinner. This Turkey Wild Rice Casserole recipe is 320 calories per serving!

Total Time – 1 Hour
Serving Size – 6 Servings

INGREDIENTS

2 cups sliced mushrooms
¼ cup butter
6 tablespoons flour
2 chicken flavored instant bouillon cubes
1 cup water
1 (12-ounce) can evaporated milk
4 cups cubed JENNIE-O® Extra Lean Oven Roasted Turkey Breast
1 cup uncooked wild rice
1 (8-ounce) can sliced water chestnuts, drained
½ cup almonds, sliced

DIRECTIONS
1) Heat oven to 350°F.

2) In skillet, sauté mushrooms in butter until tender. Blend in flour, bouillon cubes and water. Stir in evaporated milk. Cook over medium heat, stirring constantly, until mixture comes to boil.

3) Add cubed turkey, wild rice and water chestnuts. Pour mixture into buttered baking dish. Sprinkle top with almonds. Cover. Bake 30 minutes. Uncover.

4) Bake 30 minutes or longer until hot and bubbly.

RECIPE NUTRITION INFORMATION
PER SERVING
Calories 320
Protein 26g
Carbohydrates 25g
Fiber 2g
Sugars 9g
Fat 13g
Cholesterol 60mg
Sodium 800mg
Saturated Fat 5g
https://www.jennieo.com/recipes/turkey-wild-rice-casserole/

BUTTERNUT SQUASH AND APPLE SOUP WITH TOASTED ALMONDS AND WILD RICE

December 4, 2021 at 6:01 AM | Posted in diabetes, diabetes friendly, Diabetic Gourmet Magazine | Leave a comment
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Here’s a recipe for a BUTTERNUT SQUASH AND APPLE SOUP WITH TOASTED ALMONDS AND WILD RICE. To make this recipe some of the ingredients you’ll be needing are Wild Rice, Sliced Almonds, Onion, Low Sodium Chicken Broth, Butternut Squash, Granny Smith Apples, Spices, Herbs, and more! There’s 110 calories and 13 net carbs per serving. So you can find this Diabetic Friendly recipe and more all at the Diabetic Gourmet Magazine website. You can also sign up to receive wonderful recipes, engaging articles, helpful and healthful tips, critically important news and more. Enjoy and Eat Healthy in 2021! https://diabeticgourmet.com/

BUTTERNUT SQUASH AND APPLE SOUP WITH TOASTED ALMONDS AND WILD RICE
Recipe for Butternut Squash and Apple Soup with Toasted Almonds and Wild Rice from our Soups and Chowders recipe section.

Ingredients

2 cups water (500 mL)
1/2 cup wild rice (125 mL)
1/2 cup sliced almonds (125 mL)
1 1/2 Tbsp canola oil (20 mL)
1 cup chopped onion (250 mL)
2 cups low-sodium chicken broth (500 mL)
2 cups water (500 mL)
1-3 lb (0.5 – 1.5kg) Butternut Squash, peeled and flesh cut into 1-inch (2.5 cm) cubes to yield 8 cups (2 L)
1 Granny Smith apple, peeled, cored and coarsely chopped
1 bay leaf
1 cinnamon stick
1/2 tsp salt, optional (2 mL)
1/2 tsp nutmeg (2 mL)

Directions

1 – In medium saucepan, bring 2 cups (500 mL) water to a boil and add wild rice. Reduce heat, cover and simmer for about 45 minutes or until water is evaporated and rice grains have split open. (Check occasionally to ensure water does not evaporate too quickly causing rice to burn). Drain any excess water and set aside.
2 – In nonstick skillet over medium-high heat, toast almonds to golden brown, about 1-2 minutes. Watch so they don’t burn. Remove and set aside.
3 – In large soup pot, heat canola oil over medium-high heat. Add onions, reduce heat to medium and cook for 3-4 minutes or until opaque; do not allow onions to brown. Stir in broth, water, squash, apple, bay leaf and cinnamon stick. Bring to a boil and then reduce heat and simmer for 25-30 minutes or until squash and apples are tender. Remove from heat and remove bay leaf and cinnamon stick.
4 – Puree soup with immersion blender or food processor. Return to low heat and stir in salt (if using) and nutmeg. Stir in wild rice to heat through. Spoon soup into bowls and garnish each bowl with 1 Tbsp (15 mL) toasted almonds.

Recipe Yield: Yield: 12 servings.

Serving Size: 1 cup (250 mL).

NUTRITIONAL INFORMATION PER SERVING:
Calories: 110
Fat: 4 grams
Fiber: 4 grams
Sodium: 115 milligrams
Protein: 3 grams
Carbohydrates: 17 grams
https://diabeticgourmet.com/diabetic-recipes/butternut-squash-and-apple-soup-with-toasted-almonds-and-wild-rice

Wild Rice, Mushroom, and Cranberry Dressing

November 20, 2021 at 6:01 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management | Leave a comment
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I have a recipe for a Wild Rice, Mushroom, and Cranberry Dressing. It’s getting to that time of year when Dressings are an important part of your Dinner Menus. So I have a recipe for a Wild Rice, Mushroom, and Cranberry Dressing to pass along. To make this Dressing you’ll be needing Water, Salt, Wild Rice, Olive Oil, Mushrooms, Red Onion, Celery, Dried Cranberries, Pecans, Sage, and Black Pepper. The Dressing is 121 calories and 21 carbs per serving. The recipe is from the Diabetes Self Management website where you can find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more! You can also subscribe to the Diabetes Self Management Magazine. Each issue is packed with Diabetes News and Diabetic Friendly Recipes. I’ve left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2021! https://www.diabetesselfmanagement.com/

Wild Rice, Mushroom, and Cranberry Dressing
No offense to traditional stuffing, but this dressing is sure to be a highlight this season. This dish will beautifully complement your holiday turkey — and, best of all, no one will believe this indulgent side contains only 121 calories per serving.

Ingredients
3 cups water
1 teaspoon salt, divided
1 cup wild rice
1 tablespoon olive oil
1 cup chopped shiitake or button mushrooms
1 small red onion, finely chopped
1 stalk celery, finely chopped
1/2 cup dried cranberries
1/2 cup chopped toasted pecans (optional)*
1/2 teaspoon minced fresh sage or 1/8 teaspoon dried sage
1/8 teaspoon black pepper

Directions
Yield: 8 servings
Serving size: 1/8 of recipe

1 – Bring water and 1/2 teaspoon salt to a boil in medium saucepan. Stir in rice. Reduce heat to low; cover and cook 45 minutes or until rice is tender. Drain.

2 – Preheat oven to 325°F. Spray 2-quart baking dish with nonstick cooking spray.

3 – Heat oil in large nonstick skillet over medium heat. Add mushrooms, onion, and celery; cook and stir 7 to 10 minutes or until vegetables are tender. Stir in rice, cranberries, pecans, if desired, remaining 1/2 teaspoon salt, sage and pepper. Spoon into prepared casserole.

4 – Bake 20 minutes or until heated through.

*To toast pecans, spread in single layer in heavy-bottomed skillet. Cook over medium heat 1 to 2 minutes, stirring frequently, until nuts are lightly browned. Remove from skillet immediately. Cool before using.

Nutrition Information:
Calories: 121 calories, Carbohydrates: 23 g, Protein: 3 g, Fat: 2 g, Saturated Fat: 1 g, Cholesterol: 0 mg, Sodium: 297 mg, Fiber: 2 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/wild-rice-mushroom-and-cranberry-dressing/

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Your one-stop resource for advice, news and strategies for living with diabetes.

Inside every issue you’ll find…
* The latest medical and research news
* In-depth articles related to both Type 1 and Type 2 diabetes
* Weight Self-Management: Everything to maintain a healthy diet
* Diabetic Cooking: Recipes and meals for every occasion
* Quizzes, Q&As, Resources, Products, and more! Your one-stop resource for advice, news and strategies for living with diabetes.
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Diabetic Side Dish of the Week – Acorn Squash Stuffed with Wild Rice

September 5, 2021 at 6:02 AM | Posted in CooksRecipes, diabetes, diabetes friendly, Diabetic Side Dish of the Week | Leave a comment
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This week’s Diabetic Side Dish of the Week is Acorn Squash Stuffed with Wild Rice. To make this week’s Dish you’ll be needing Acorn Squash, Spices, Wild Rice, Yellow Onion, Bosc Pear, Walnuts, Sweetened Dried Cranberries, and more! The recipe is from the CooksRecipes website. At the Cooks site you’ll find a huge selection of recipes to please all Tastes, Diets, or Cuisines so be sure to check it out today for any of your recipe needs! Enjoy and Eat Healthy in 2021! https://www.cooksrecipes.com/index.html

Acorn Squash Stuffed with Wild Rice
This autumnal side dish goes wonderfully with roasted poultry, ham and pork.

Recipe Ingredients:
3 acorn or dumpling squash
Freshly ground pepper
Freshly ground nutmeg
4 tablespoons butter – divided use
3/4 cup wild rice
1 1/2 cups low sodium chicken broth
1/4 teaspoon salt, plus more to taste
2 cups water
2 tablespoons olive oil
1 medium yellow onion, finely chopped
1 clove garlic, minced
1 stalk celery, finely chopped
2 Bosc or Anjou pears, peeled and cut into 1/2-inch dice
2 teaspoons minced sage leaves
2 teaspoons thyme, minced
1/3 cup parsley, minced
1/3 cup chopped walnuts, toasted*
1/3 cup sweetened dried cranberries

Cooking Directions:
1 – Preheat the oven to 350°F (175°C).
2 – Cut each squash in half crosswise. Scoop out and discard seeds and strings. If necessary, trim top and bottom so that squash will sit level, and place on a rimmed baking sheet, cut side up. Sprinkle each half with a little salt, pepper, and nutmeg, to taste. Using 3 tablespoons butter, dot each half with some butter. Cover pan tightly with foil and bake squash just until moist and tender, about 45 minutes.
3 – Meanwhile, combine rice, chicken broth, 1/4 teaspoon salt, and 2 cups of water, in medium saucepan. Bring to a boil over medium-high heat. Reduce heat to a simmer, partially cover, and cook, stirring occasionally, until rice is tender, about 40 minutes. When rice is done most of the water should be evaporated.
4 – In a 10-inch sauté pan, heat the olive oil over medium heat. Swirl to coat the pan and sauté onion, garlic, celery, and carrot until slightly softened, about 3 minutes. Add pears and sauté 2 minutes longer. Cover pan, adjust heat to medium-low, and cook vegetables until crisp-tender, 3 minutes longer. Add sage, thyme, and parsley and sauté 1 more minute. Remove from heat.
5 – In a large bowl, combine cooked rice, sautéed vegetables and pears, walnuts and dried cranberries. Taste and add salt and pepper, if desired.
6 – Mound the rice mixture into the squash halves, dividing it evenly. Cut 1 tablespoon butter into small pieces. Dot each stuffed squash with butter. Cover with foil.
7 – Bake at 350°F (175°C) until heated through, about 20 minutes.
Makes 6 servings.

*Toasting nuts brings out their full, rich flavor. Place nuts in a single layer on a rimmed baking sheet and bake at 350°F (175°C) until lightly browned, about 5 to 8 minutes. Alternatively, nuts can be browned in a microwave. Place nuts in a single layer on a microwave-safe plate, and microwave on high power for 2 to 3 minutes, or until lightly browned. Watch carefully that they do not burn.
https://www.cooksrecipes.com/sidedish/acorn_squash_stuffed_with_wild_rice_recipe.html

Wild Rice, Mushroom, and Cranberry Dressing

November 10, 2020 at 6:01 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management | Leave a comment
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I have a recipe for a Wild Rice, Mushroom, and Cranberry Dressing. It’s getting to that time of year when Dressings are an important part of your Dinner Menus. So I have a recipe for a Wild Rice, Mushroom, and Cranberry Dressing to pass along. To make this Dressing you’ll be needing Water, Salt, Wild Rice, Olive Oil, Mushrooms, Red Onion, Celery, Dried Cranberries, Pecans, Sage, and Black Pepper. The Dressing is 121 calories and 21 carbs per serving. The recipe is from the Diabetes Self Management website where you can find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more! You can also subscribe to the Diabetes Self Management Magazine. Each issue is packed with Diabetes News and Diabetic Friendly Recipes. I’ve left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2020! https://www.diabetesselfmanagement.com/

Wild Rice, Mushroom, and Cranberry Dressing
No offense to traditional stuffing, but this dressing is sure to be a highlight this season. This dish will beautifully complement your holiday turkey — and, best of all, no one will believe this indulgent side contains only 121 calories per serving.

Ingredients
3 cups water
1 teaspoon salt, divided
1 cup wild rice
1 tablespoon olive oil
1 cup chopped shiitake or button mushrooms
1 small red onion, finely chopped
1 stalk celery, finely chopped
1/2 cup dried cranberries
1/2 cup chopped toasted pecans (optional)*
1/2 teaspoon minced fresh sage or 1/8 teaspoon dried sage
1/8 teaspoon black pepper

Directions
Yield: 8 servings
Serving size: 1/8 of recipe

1 – Bring water and 1/2 teaspoon salt to a boil in medium saucepan. Stir in rice. Reduce heat to low; cover and cook 45 minutes or until rice is tender. Drain.

2 – Preheat oven to 325°F. Spray 2-quart baking dish with nonstick cooking spray.

3 – Heat oil in large nonstick skillet over medium heat. Add mushrooms, onion, and celery; cook and stir 7 to 10 minutes or until vegetables are tender. Stir in rice, cranberries, pecans, if desired, remaining 1/2 teaspoon salt, sage and pepper. Spoon into prepared casserole.

4 – Bake 20 minutes or until heated through.

*To toast pecans, spread in single layer in heavy-bottomed skillet. Cook over medium heat 1 to 2 minutes, stirring frequently, until nuts are lightly browned. Remove from skillet immediately. Cool before using.

Nutrition Information:
Calories: 121 calories, Carbohydrates: 23 g, Protein: 3 g, Fat: 2 g, Saturated Fat: 1 g, Cholesterol: 0 mg, Sodium: 297 mg, Fiber: 2 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/wild-rice-mushroom-and-cranberry-dressing/

Subscribe to Diabetes Self-Management Magazine
Your one-stop resource for advice, news and strategies for living with diabetes.

Inside every issue you’ll find…
* The latest medical and research news
* In-depth articles related to both Type 1 and Type 2 diabetes
* Weight Self-Management: Everything to maintain a healthy diet
* Diabetic Cooking: Recipes and meals for every occasion
* Quizzes, Q&As, Resources, Products, and more! Your one-stop resource for advice, news and strategies for living with diabetes.
https://www.diabetesselfmanagement.com/subscribe/

Sunday’s Pork Roast Dinner Recipe – Stuffed Pork Tenderloin

January 26, 2020 at 6:02 AM | Posted in Diabetes Self Management, Sunday’s Pork Roast Dinner Recipe | 1 Comment
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This week’s Sunday’s Pork Roast Dinner Recipe is a Stuffed Pork Tenderloin. This looks and sounds like one Delicious Pork Dish! Made using a 1 pound Pork Tenderloin, Wild Rice, Baby Carrots, Mushrooms, Oregano, and Garlic Powder. This recipe is from the Diabetes Self Management website where you’ll find a fantastic selection of Diabetic Friendly Recipes along with Diabetes News, Diabetes Management Tips, and more! you can also subscribe to one of my favorite Magazines, the Diabetes Self Management Magazine. I’ve left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2020! https://www.diabetesselfmanagement.com/

Stuffed Pork Tenderloin
Ingredients
Preparation time: 10 minutes
Cooking time: 40 minutes.

1 pound pork tenderloin
1/2 cup cooked wild rice
5 baby carrots, finely chopped
1/2 cup chopped mushrooms
1/2 teaspoon oregano
1/4 teaspoon garlic powder
Nonstick cooking spray

Directions
Yield: 4 servings
Serving size: 4 ounces

Preheat oven to 375˚F. Cut tenderloin down the long side approximately 2/3 way through and spread open (butterfly style). Combine wild rice, carrots, mushrooms, oregano, and garlic powder in a small bowl. Spoon mixture into cut seam, then fold over to close. Seal with small skewers or tie with string (about 5 ties should do). Spray baking pan with nonstick cooking spray and add meat. Cook 30–40 minutes until meat reaches 160˚F when tested with a meat thermometer. Let rest 10 minutes before slicing.

Nutrition Information:
Calories: 176 calories, Carbohydrates: 5 g, Protein: 03 g, Fat: 4 g, Saturated Fat: 1 g, Cholesterol: 83 mg, Sodium: 76 mg, Fiber: 1 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/stuffed-pork-tenderloin/

 

 

 


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Wild Rice Salad with Pecans and Preserved Fruits

January 19, 2020 at 6:01 AM | Posted in CooksRecipes, rice | Leave a comment
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I’m passing along a recipe for a Wild Rice Salad with Pecans and Preserved Fruits. It’s made using 2 different types of Rice, Wild Rice and Brown Rice. Some other ingredients you’ll be needing are Orange Juice, Shallots, Georgia Pecan Halves, Cranberries, Apricots, and Spices. You can find this recipe at the CooksRecipes website which has a huge selection of recipes to please all Tastes, Diets, and Cuisines so be sure to check it out today. Enjoy and Eat Healthy in 2020! https://www.cooksrecipes.com/index.html

Wild Rice Salad with Pecans and Preserved Fruits
Recipe Ingredients:
3/4 cup freshly squeezed orange juice
2 tablespoons granulated sugar
1 large lemon, juiced (about 1/3 cup)
1/8 cup plus 2 tablespoons olive oil – divided use
1 shallot, minced
2/3 cup Georgia pecan halves, cut in half lengthwise
1/2 teaspoon dried tarragon
1/4 cup dried cranberries
1/4 cup dried apricots, diced
1/4 cup currants
2 1/2 cups cooked wild rice
2 1/2 cups cooked brown rice
6 green onions, trimmed and thinly sliced
Kosher salt
White pepper

Cooking Directions:
1 – Place orange juice and sugar in a small pot over medium-high heat and reduce in volume by half. Cool completely. Add lemon juice and 2 tablespoons olive oil. Set aside.
2 – In large skillet, heat 1/8 cup olive oil and sauté shallots until slightly tender; add pecans and toast in the pan for 2 to 3 minutes on medium heat. Add tarragon and all of the dried fruits. Cook slowly for another 5 minutes or so. Season to taste with Salt and ground black pepper. Chill this mixture, about 1 hour
3 – Once all components are cold, mix rice, fruit mixture, green onions, and dressing. Season to taste with kosher salt and white pepper.
Makes 8 servings.
https://www.cooksrecipes.com/salad/wild_rice_salad_with_pecans_and_preserved_fruits_recipe.html

It’s Chili, Chowder, or Stew Saturday – Wild Rice Soup

January 18, 2020 at 6:02 AM | Posted in Diabetes Self Management, It's Chili Soups or Stews Saturday, rice, Soups | Leave a comment
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This week’s It’s Chili, Chowder, or Stew Saturday is a recipe for Wild Rice Soup. I love Wild Rice and here’s the perfect recipe to use for Wild Rice, Wild Rice Soup. Made using Olive Oil, Onion, Celery, Carrots, Flour, Reduced Sodium Chicken Broth, Wild Rice, Ham, Almonds, Turmeric, Skim Milk, and Dry White Table Wine. Put it all together and the Soup is on! You can find this recipe at the Diabetes Self Management website where you’ll find a huge selection of Diabetic Friendly Recipes, Diabetes Management Tips, Diabetes News and more! You can also subscribe to one of my favorite Magazines, the Diabetes Self Management Magazine. I’ve left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2020! https://www.diabetesselfmanagement.com/

Wild Rice Soup
Preparation time: 15 minutes. Cooking time: 1 hour, including rice cooking time.

Ingredients
1 tablespoon olive oil
1 cup minced onion
1 cup minced celery
1 cup grated carrots
1/2 cup flour
4 cups reduced-sodium chicken broth
2 cups cooked wild rice*
1/3 cup ham, chopped
3 tablespoons chopped slivered almonds
1 teaspoon turmeric
1 cup evaporated skim milk
2 tablespoons dry white table wine

Directions
Heat the olive oil in a large pan over medium heat. Sauté the onion, celery, and carrots until tender. Whisk the flour into the broth until there are no lumps. Add the broth to the sautéed vegetables and cook over medium to high heat, stirring constantly. Boil for one minute or until the mixture has thickened. Reduce heat and stir in rice, ham, almonds, and turmeric. Simmer for about 5 minutes. Add the evaporated skim milk and wine, then heat to desired serving temperature.

* To make 2 cups of cooked wild rice, combine 1/2 cup wild rice with 1 1/2 cups water in a saucepan. Bring to a boil, stir once, then cover and simmer over low heat until the water is absorbed and the rice is fluffy, about 45 minutes.

Yield: 5 servings.

Serving size: about 1 1/2 cups.

Nutrition Facts Per Serving:
Calories: 240 calories, Carbohydrates: 36 g, Protein: 12 g, Fat: 6 g, Saturated Fat: 1 g, Cholesterol: 5 mg, Sodium: 640 mg, Fiber: 4 g
https://www.diabetesselfmanagement.com/recipes/soups-stews/wild-rice-soup/

 

 

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Jennie – O Turkey Recipe of the Week – Turkey Wild Rice Casserole

December 27, 2019 at 6:02 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
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This week’s Jennie – O Turkey Recipe of the Week is a Turkey Wild Rice Casserole. Made using JENNIE-O® Extra Lean Oven Roasted Turkey Breast along with Sautéed Mushrooms, Wild Rice and Water Chestnuts. You can find this Classic Casserole Dish along with all the other Delicious and Healthy Recipes at the Jennie- O Turkey website. Enjoy and Make the SWITCH in 2019! https://www.jennieo.com/

Turkey Wild Rice Casserole

A classic casserole recipe for fans of comfort food. Sautéed mushrooms, wild rice and water chestnuts baked into a hearty, lean dinner. Only 320 calories per serving!

INGREDIENTS

2 cups sliced mushrooms
¼ cup butter
6 tablespoons flour
2 chicken flavored instant bouillon cubes
1 cup water
1 (12-ounce) can evaporated milk
4 cups cubed JENNIE-O® Extra Lean Oven Roasted Turkey Breast
1 cup uncooked wild rice
1 (8-ounce) can sliced water chestnuts, drained
½ cup almonds, sliced

DIRECTIONS

1 – Heat oven to 350°F. In skillet, saute mushrooms in butter until tender. Blend in flour, bouillon cubes and water. Stir in evaporated milk. Cook over medium heat, stirring constantly, until mixture comes to boil.
2 – Add cubed turkey, wild rice and water chestnuts. Pour mixture into buttered baking dish. Sprinkle top with almonds. Cover. Bake 30 minutes. Uncover. Bake 30 minutes or longer until hot and bubbly.

RECIPE NUTRITION INFORMATION
PER SERVING
Calories 320
Protein 26g
Carbohydrates 25g
Fiber 2g
Sugars 9g
Fat 13g
Cholesterol 60mg
Sodium 800mg
Saturated Fa t5g
https://www.jennieo.com/recipes/59-turkey-wild-rice-casserole

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