| | Turkey and Rice Casserole 1 cup of long grain rice
2-1/2 cups of water
2 teaspoons of chicken bouillon powder
1 teaspoon of poultry seasoning or 1/2 teaspoon of sage and 1/2 teaspoon of oregano
1 medium onion, chopped
1 large carrot, cut into small cubes
1/2 cup of celery
2 cups of cooked turkey, cubed
1/2 cup of frozen sweet peas
3 oz. (about 3/4 cup of) reduced-fat mozzarella cheese |
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In a large pan, combine bouillon, water, and poultry seasoning. Bring water to a boil. Stir in the rice and all of the vegetables, except the sweet peas. Bring the rice and vegetables to a boil and let simmer, covered, until rice is tender. Stir in turkey and sweet peas. Move rice mixture to a 2 quart baking dish and bake, covered, at 350ºF. for 20 minutes. Remove from oven and spread mozzarella cheese over casserole. Return the casserole to oven for 5 minutes or just until the cheese has melted. Serves 6. |
