Servings: 4
Ready In: 35 minutes
Ingredients:
1 tbsp extra-virgin olive oil
2 c sliced mushrooms (about 4 ounces)
3/4 c chopped celery
3/4 c chopped carrots
1/4 c chopped shallots
1/4 c all-purpose flour
1/4 tsp salt
1/4 tsp freshly ground pepper
4 c reduced-sodium chicken broth
1 c quick-cooking or instant wild rice (see ingredient note)
3 c shredded cooked turkey (12 ounces)
1/2 c reduced-fat sour cream
2 tbsp chopped fresh parsley
Directions:
1. Heat oil in a large saucepan over medium heat. Add mushrooms, celery, carrots and shallots and cook, stirring, until softened, about 5 minutes. Add flour, salt and pepper and cook, stirring for 2 minutes more.
2. Add broth and bring to a boil, scraping up any browned bits. Add rice and reduce heat to a simmer. Cover and cook until the rice is tender, 5 to 7 minutes. Stir in turkey, sour cream and parsley and cook until heated through, about 2 minutes more.
Ingredient Note:
Quick-cooking or instant wild rice has been parboiled to reduce the cooking time. Conventional wild rice takes about 40 to 50 minutes to cook. Be sure to check the cooking directions when selecting your rice - some brands labeled "quick" take about 30 minutes to cook. If you can't find the quick-cooking variety, just add cooked conventional wild rice along with the turkeyat the end of Step 2.
Reprinted from Eating Well
