Rice Casserole with Leftover Turkey
- Number of Servings: 6
Ingredients
2 cups cooked brown rice (long grain brown rice is best) (white rice is used in the nutrition calculations)16 oz. mushrooms, washed, thickly sliced, slices cut in half2 tsp. + 1 tsp. olive oil (or more, depending on your pan)1 onion, diced into small pieces2 tsp. ground thyme1/2 tsp. ground poultry seasoning salt and fresh ground black pepper to taste1 1/2 - 2 cups diced leftover turkey or chicken, cut in 1/2 inch dice1/2 cup turkey stock or chicken stock1/2 cup sour cream (I used low-fat sour cream, but don't use fat-free)1/2 cup coarsely grated parmesan cheese1 cup + 1 cup grated low-fat cheese (I used Four Cheese Mexican Blend, use any type of low-fat cheese that you like the flavor of.)
Cook rice following package directions or using a rice cooker and let cool. Preheat oven to 375F/190C.
Wash mushrooms and spin dry or dry with paper towels. Cut mushrooms into thick slices, then cut slices in half. Heat 2 tsp. olive oil in heavy non-stick pan and saute mushrooms until they're starting to brown and all liquid has evaporated. Remove onions to a dish.
In same frying pan, add 1 tsp. more olive oil and heat, then add onions and saute 3-4 minutes until onions are softened. Add thyme, ground poultry seasoning, salt, and pepper, and saute about 2 minutes more.
While onions cook, dice leftover turkey or chicken into 1/2 inch pieces. Add mushrooms and diced turkey into pan with the onion-herb mixture, and stir to combine. Add rice and gently stir until all the meat and vegetables are evenly distributed in the rice.
In a small bowl, whisk together sour cream and chicken stock, then stir in coarsely grated parmesan cheese and 1 cup grated low-fat cheese. Gently stir the sour cream mixture into the rice mixture.
Spray a 2 quart casserole dish with non-stick spray or olive oil. (I'd use a relatively flat dish without a lid for this casserole.) Spoon rice mixture into the casserole dish and press down to evenly distribute. Bake for 25 minutes, or until casserole is slightly bubbling and barely starting to brown. Sprinkle with second cup of grated low-fat cheese and bake about 15 minutes more, or until cheese is melted and lightly browned. Serve hot.
Number of Servings: 6
Recipe submitted by SparkPeople user MUDMOUSE.
Wash mushrooms and spin dry or dry with paper towels. Cut mushrooms into thick slices, then cut slices in half. Heat 2 tsp. olive oil in heavy non-stick pan and saute mushrooms until they're starting to brown and all liquid has evaporated. Remove onions to a dish.
In same frying pan, add 1 tsp. more olive oil and heat, then add onions and saute 3-4 minutes until onions are softened. Add thyme, ground poultry seasoning, salt, and pepper, and saute about 2 minutes more.
While onions cook, dice leftover turkey or chicken into 1/2 inch pieces. Add mushrooms and diced turkey into pan with the onion-herb mixture, and stir to combine. Add rice and gently stir until all the meat and vegetables are evenly distributed in the rice.
In a small bowl, whisk together sour cream and chicken stock, then stir in coarsely grated parmesan cheese and 1 cup grated low-fat cheese. Gently stir the sour cream mixture into the rice mixture.
Spray a 2 quart casserole dish with non-stick spray or olive oil. (I'd use a relatively flat dish without a lid for this casserole.) Spoon rice mixture into the casserole dish and press down to evenly distribute. Bake for 25 minutes, or until casserole is slightly bubbling and barely starting to brown. Sprinkle with second cup of grated low-fat cheese and bake about 15 minutes more, or until cheese is melted and lightly browned. Serve hot.
Number of Servings: 6
Recipe submitted by SparkPeople user MUDMOUSE.
Nutritional Info Amount Per Serving
- Calories: 278.6
- Total Fat: 10.2 g
- Cholesterol: 50.6 mg
- Sodium: 820.9 mg
- Total Carbs: 20.5 g
- Dietary Fiber: 0.7 g
- Protein: 23.1 g
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