Mushroom, Turkey & Rice Casserole
Makes: 6 servings
- 2 tbsp (30 mL) olive oil
- 1 lb (500 g) sliced Cremini or white mushrooms
- 1 cup (250 mL) sliced celery
- ¾ cup (175 mL) sliced green onion
- 2 cloves garlic, minced
- 1 tbsp (15 mL) Chinese Five Spice
- 1 tsp (5 mL) salt
- ½ tsp (2 mL) pepper
- 1 small package (14g) dried mushrooms soaked, strained and chopped, soaking liquid strained through coffee filter and reserved (substitute for chicken stock)
- 4 cups (1 L) cooked Ontario turkey breast, cubed
- 4 cups (1 L) cooked brown and wild rice*
- ½ (125 mL) cup chopped almonds
- ½ (125 mL) cup dried cranberries (Craisins)
- 1 log (250g) cups crumbled goat cheese
In a large skillet heat olive oil over medium heat. Add mushrooms, celery, onions, and garlic; sauté for 3 minutes. Stir in Chinese Five Spice, salt and pepper; sauté for 2 minutes and add mushroom liquid. Remove from heat and set aside.
In 2.5-3 qt. (2.5-3 L) casserole combine turkey, rice, almonds and dried cranberries, stir in mushroom mixture. Crumble goat cheese over top and bake in 350°F (180°C) oven for 25 minutes or until heated through.
*In a medium saucepan bring 2 ½ cups (625 mL) water to a boil. Add 1 cup (250 mL) uncooked brown and wild rice mix. Cover and reduce heat to simmer for 35-45 minutes or until water is absorbed and rice is tender.
Tips: Brown and wild rice take longer to cook than white rice, so cook it the night before to have it ready for this recipe. Brown rice is much more nutritious than white since it is the whole grain and contains the bran which adds fibre and vitamins. Wild rice is not rice at all but a long-grain marsh grass that gives a nutty flavour and chewy texture. It is less expensive to buy a mix of brown and wild rice that is available in bulk at many stores.