Turkey Wild Rice Casserole
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INGREDIENTS
- 1 c Water
- 1 1/2 lb Mushrooms -- fresh sliced
- 4 c Turkey, cooked -- cubed
- 8 oz Water chestnuts -- sliced
- 13 oz Evaporated skim milk
- 1/2 c Almonds -- sliced
- 1/2 ts Salt -- optional
- 2 ts Instant chicken bouillon
- 1 c Wild rice -- raw
- 1/2 ts Salt -- optional
- 2 oz Pimento -- sliced
- 1/4 c Margarine
- 6 tb Flour
- 4 c Water
INSTRUCTIONS
Rinse wild rice under running water, using a strainer. Combine rice, salt and water in large saucepan. Bring to a boil; simmer, covered, until kernals are open and tender but not mushy (about 45-55 min.). Drain. In a large skillet, saute mushrooms in margarine until tender, stir in flour and bouillon. Slowly stir in water and evaporated skim milk; cook until thickened. Add rice, salt, turkey, pimento and water chestnuts. Pour mixture into 7x11-inch baking dish. Sprinkle with the sliced almonds. Bake in 350~F oven for 30 minutes covered, then 3 minutes uncovered, until bubbly. Recipe By : From: Cuponquen@aol.Com Date: Sun, 12 Nov 1995 21:45:56 -0500 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (178g) | ||
| Recipe Makes: 12 Servings | ||
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| Calories: 86 | ||
| Calories from Fat: 69 (80%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 7.6g | 10 % | |
| Saturated Fat 1.4g | 7 % | |
| Monounsaturated Fat 3.7g | ||
| Polyunsanturated Fat 2.3g | ||
| Cholesterol 0.1mg | 0 % | |
| Sodium 94.5mg | 3 % | |
| Potassium 8.6mg | 0 % | |
| Total Carbohydrate 3.9g | 1 % | |
| Dietary Fiber 0.1g | 1 % | |
| Sugars, other 3.8g | ||
| Protein 0.6g | 1 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 86
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