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.
Nutrition Facts
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Recipe compliments of the Minnesota Cultivated Wild Rice Council