Casserole of turkey and wild rice: Submitted by: France F | Date Added: 2 Jan 2011
Listed in: Poultry / Poultry - Turkey

1 package long grain wild rice 170 g
1 cup thinly sliced celery
2 cups cooked turkey, diced, or chicken
2 packages of broccoli florets 300 g each, cooked and drained
2 tsp. tablespoon butter
2 tsp. tablespoons flour
2 tsp. teaspoon chicken bouillon mix
1 / 2 tsp. teaspoon dry mustard
1 3 / 4 cup milk
2 cups shredded Swiss cheese
2 tsp. tablespoons grated Parmesan cheese
Salt and pepper

Preheat oven to 350 degrees F.

In a medium saucepan, cook rice according to package directions, add the celery. In a round dish with a capacity of 2 liters, place alternating layers of rice and turkey. Cover broccoli.

In a small saucepan, melt butter. Stir in flour mixture to the chicken broth and mustard powder and gradually stir in milk. Cook over medium heat, stirring constantly, until sauce boils and thickens. Remove from heat

Add Swiss cheese and Parmesan and stir until melted. Salt and pepper to gouût.

Pour over rice and broccoli florets. Bake, uncovered, 35 minutes, or until rice is heated through.

Makes 5 or 6 servings.

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