Turkey Left Overs
Hey every body. I am thinking turkey as this Mon. is our Thanksgiving and then you guys can think turkey next month.
Article By: Cynthia Ross Cravit
An easy – and healthy – dish for turkey leftovers.
Recent studies have suggested that mushrooms are good for you in more ways than one. Not only do they have anti-cancer benefits, but they are a “low-energy density†food, which means you can eat more of them without consuming large amounts of calories that can lead to weight gain.
This Thanksgiving, add mushrooms and brown rice to your turkey leftovers for a healthy and delicious meal.
Mushroom, Turkey and Rice Casserole
Preparation Time: 20 mins. Cooking Time: 35 mins.
Ingredients2 tbspolive oil25 ml1 lb.sliced fresh crimini or white Mushrooms500 g1 cupsliced celery250 mL3/4 cupsliced green onion175 mL2cloves garlic, minced21 tspEACH dried thyme leaves, sage leaves and salt5 mL1/2 tspPepper2 mL4 cupscubed cooked turkey breast1 L4 cupscooked brown and wild rice*1 L2/3 cupchicken stock150 mL1/2 cupcoarsely chopped pecans125 mL2 tbspchopped parsley (optional)25 mL
Method
In large skillet heat olive oil over medium heat. Add mushrooms, celery, onions and garlic; sauté for 3 minutes. Stir in thyme, sage, salt, pepper; sauté for 2 minutes and add chicken stock. Remove from heat and set aside. In 2.5-3 qt (2.5-3 L) casserole combine turkey, rice, and pecans, stir in mushroom mixture. Bake in 350°F (180°) oven for 25 minutes or until heated through. Garnish with parsley if desired.
Makes 6 Servings
* In medium saucepan bring 2 ½ cups (625 mL) water to 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 until tender.
Tips:Brown and wild rice take longer to cook than white rice so cook it the night before to have ready for this recipe. Brown rice is much more nutritious than white since it is the whole grain and contains the bran which adds fiber 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.
If substituting ground thyme and sage for thyme and sage leaves, reduce to ½ tsp (2 mL)-3/4 tsp (3 mL)
Nutritional Information:
Per Serving
Calories: 372
Sodium: 575 mg
Protein : 32.5 g
Fat: 14.4 g
Carbohydrates: 28.4 g
Dietary Fibre: 4.3 g
Recipe courtesy of MushroomsCanada.ca
Hey every body. I am thinking turkey as this Mon. is our Thanksgiving and then you guys can think turkey next month.
Article By: Cynthia Ross Cravit
An easy – and healthy – dish for turkey leftovers.
Recent studies have suggested that mushrooms are good for you in more ways than one. Not only do they have anti-cancer benefits, but they are a “low-energy density†food, which means you can eat more of them without consuming large amounts of calories that can lead to weight gain.
This Thanksgiving, add mushrooms and brown rice to your turkey leftovers for a healthy and delicious meal.
Mushroom, Turkey and Rice Casserole
Preparation Time: 20 mins. Cooking Time: 35 mins.
Ingredients2 tbspolive oil25 ml1 lb.sliced fresh crimini or white Mushrooms500 g1 cupsliced celery250 mL3/4 cupsliced green onion175 mL2cloves garlic, minced21 tspEACH dried thyme leaves, sage leaves and salt5 mL1/2 tspPepper2 mL4 cupscubed cooked turkey breast1 L4 cupscooked brown and wild rice*1 L2/3 cupchicken stock150 mL1/2 cupcoarsely chopped pecans125 mL2 tbspchopped parsley (optional)25 mL
Method
In large skillet heat olive oil over medium heat. Add mushrooms, celery, onions and garlic; sauté for 3 minutes. Stir in thyme, sage, salt, pepper; sauté for 2 minutes and add chicken stock. Remove from heat and set aside. In 2.5-3 qt (2.5-3 L) casserole combine turkey, rice, and pecans, stir in mushroom mixture. Bake in 350°F (180°) oven for 25 minutes or until heated through. Garnish with parsley if desired.
Makes 6 Servings
* In medium saucepan bring 2 ½ cups (625 mL) water to 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 until tender.
Tips:Brown and wild rice take longer to cook than white rice so cook it the night before to have ready for this recipe. Brown rice is much more nutritious than white since it is the whole grain and contains the bran which adds fiber 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.
If substituting ground thyme and sage for thyme and sage leaves, reduce to ½ tsp (2 mL)-3/4 tsp (3 mL)
Nutritional Information:
Per Serving
Calories: 372
Sodium: 575 mg
Protein : 32.5 g
Fat: 14.4 g
Carbohydrates: 28.4 g
Dietary Fibre: 4.3 g
Recipe courtesy of MushroomsCanada.ca
