Emprimir
Correo Electrónico
Add a photoRaciónes: 10
Ingredientes
- 1 c. wild rice
- 1 teaspoon salt
- 4 c. water
- 1 (8 ounce.) carton fresh mushrooms, sliced
- 1/4 c. butter
- 6 tbsp. flour
- 2 teaspoon instant chicken bouillon
- 1 c. water
- 1 (13 ounce.) evaporated lowfat milk
- 1 teaspoon salt
- 3-4 c. cubed, cooked turkey
- 1 (2 ounce.) jar pimento
- 1 (8 ounce.) sliced water chestnuts
- 1/2 c. sliced almonds
Direcciones
- Rinse wild rice. Combine with salt and water. Cook 45 min. Drain.
- In large skillet, saute/fry mushrooms in butter, stir in flour and bouillon. Slowly stir in water and lowfat milk. Cook till thickened. Add in rice, salt, turkey, pimento and water chestnuts. Pour into buttered 7x11 inch baking pan. Sprinkle with sliced almonds.
- Bake in a 350 degree oven till bubbly 30 min covered and 30 min uncovered.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 287g | |
| Recipe makes 10 servings | |
| Calories 290 | |
| Calories from Fat 91 | 31% |
| Total Fat 10.41g | 13% |
| Saturated Fat 5.28g | 21% |
| Trans Fat 0.0g | |
| Cholesterol 59mg | 20% |
| Sodium 587mg | 24% |
| Potassium 529mg | 15% |
| Total Carbs 30.03g | 8% |
| Dietary Fiber 1.7g | 6% |
| Sugars 4.71g | 3% |
| Protein 19.43g | 31% |
