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Ingredientes
- 1 c. Uncooked rice
- 1/4 c. Butter or possibly margarine
- 1/4 c. Flour
- 1 1/4 c. Turkey or possibly chicken stock
- 1/2 c. Sauterne or possibly other white wine
- 1 can (3 0z.) mushrooms, undrained Few sprigs parsley, minced
- 1 tsp Instant chopped onion
- 1/8 tsp Powdered sage
- 1 c. Grated sharp cheddar cheese
- 2 c. Diced cooked turkey Salt and pepper Paprika
Direcciones
- Here's a favorite recipe for using "leftover" turkey which's been in my repertoire since the 1959 issue of WOMEN'S DAY, where it first appeared:
- Cook the rice as usual. Make a sauce with next 4 ingredients. Add in mushrooms, parsley, onion, sage, and half the cheese. Stir till cheese is melted. Stir in rice and turkey; season with salt and pepper to taste. Put in shallow baking dish, and sprinkle remaining cheese and paprika on top.
- Bake in 374-degree oven about 30 min. (Good with zucchini, sliced tomatoes, apple crunch/crisp.)
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 120g | |
| Recipe makes 6 servings | |
| Calories 344 | |
| Calories from Fat 142 | 41% |
| Total Fat 16.16g | 20% |
| Saturated Fat 9.88g | 40% |
| Trans Fat 0.0g | |
| Cholesterol 65mg | 22% |
| Sodium 217mg | 9% |
| Potassium 183mg | 5% |
| Total Carbs 29.5g | 8% |
| Dietary Fiber 0.6g | 2% |
| Sugars 0.35g | 0% |
| Protein 15.51g | 25% |
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