Turkey And Wild Rice Bake
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Swiss | Artichokes, Casseroles, Cheese, Main dishes, Mushrooms | 6 | Servings |
INGREDIENTS
| 1 | 6 ounce wild and white | |
| rice mix uncooked | ||
| 2 1/2 | c | Water |
| 1 | 4 ounce sliced mushrooms | |
| drained | ||
| 1 | 14 ounce whole artichoke | |
| hearts drained/quartered | ||
| 1 | Jar, 2 ounce chopped | |
| pimiento drained | ||
| 2 | c | Cooked turkey, in 1/2" cubes |
| 1 | c | Swiss cheese, shredded |
INSTRUCTIONS
In 2 quart casserole dish, combine rice with seasoning packet, water, mushrooms, artichokes, pimiento and turkey. Cover and bake in 350 F. oven for 1 hour and 15 minutes or until liquid is absorbed. Top casserole with cheese and bake, uncovered, 5-10 minutes or until cheese is melted and golden brown. Serves 6. MC formatting by bobbi744@sojourn.com Recipe by: Lansing State Journal, Gannett News Service, 11-25-'96 Posted to MC-Recipe Digest V1 #631 by Roberta Banghart <bobbi744@sojourn.com> on Jun 01, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 117
Calories From Fat: 55
Total Fat: 6.2g
Cholesterol: 20.2mg
Sodium: 108.4mg
Potassium: 256mg
Carbohydrates: 8.7g
Fiber: 3.6g
Sugar: <1g
Protein: 8.3g