Wild Rice Turkey Supreme

    2 lb ground turkey
    1/2 cup butter
    1 can (8 oz) mushrooms, drained
    1 cup chopped onions
    1/2 cup chopped celery
    1/2 cup shredded carrots
    2 cups sour cream
    1/4 cup soy sauce
    1 tsp salt
    1/4 tsp pepper
    6 cups cooked wild rice (approximate 1-1/2 - 2 cups uncooked)
    1/2 cup slivered almonds
    Parsley sprigs, optional

Preheat oven to 350°F. Grease 3-quart casserole. Set aside.
Brown turkey in large skillet; remove from skillet and set aside. Melt butter in same skillet. Add mushrooms, onions, celery and carrots to skillet; cook and stir 5 to 10 minutes or until crisp-tender. Combine sour cream, soy sauce, salt and pepper. Add wild rice, turkey, mushroom mixture and almonds. Toss slightly. Place mixture in prepared casserole. Bake 1 hour or until lightly browned, stirring several times during baking and adding more water, if needed. Season to taste. Garnish with parsley.

10 - 12 servings

Recipe compliments of the Minnesota Cultivated Wild Rice Council

Return to search page