Thursday, March 4, 2010

Wild Rice and Turkey Casserole

Wild Rice and Turkey Casserole 

To prepare rice:
1 cup wild rice blend (I used Lundberg Wild Blend from our health food store)
1 cup chicken stock
1 cup water
1 Tbs. butter
salt to taste

Combine rice, stock, water, and butter in a pot with a tight-fitting lid.  Bring to boil, stir, cover with lid.  Reduce heat to simmer and cook 50 minutes.  Remove from heat.

To prepare bechamel sauce:
2 Tbs. butter
2 Tbs. flour
1 1/2 cups milk
salt and pepper

Put butter in pan over med-low heat.  When the butter melts use a wire whisk to incorporate the flour.  Turn the heat to low and cook, whisking almost constantly until the mixture turns tan, about 3 minutes.
Stir in the milk a little at a time, whisking constantly.  Cook over low heat until the mixture thickens.
Sprinkle with salt and pepper.

1 cup chicken stock
2 cups cooked turkey or chicken, chopped
1 small onion, chopped
2 stalks celery, diced
1 cup fresh mushrooms, sliced (or 1/2 cup canned)
2 cloves garlic, minced
1/2 teaspoon dried thyme
1 teaspoon dried parsley
1/2 cup broccoli (optional)

Saute the onion, mushroom, and celery until soft add garlic and saute for another minute, stirring.  Add the one cup chicken stock to the bechamel sauce then add sauted mixture, thyme, parsley, turkey, broccoli, and cooked rice mixture.
Bake at 350 degrees fahrenheit for 30 minutes.  If it seems dry add a splash of milk or stock.