Create successful ePaper yourself
Turn your PDF publications into a flip-book with our unique Google optimized e-Paper software.
Mushroom, Turkey<br />
and Rice Casserole<br />
“A hearty<br />
casserole, perfect<br />
for a Boxing Day<br />
dinner treat.”<br />
Serves 8 • Prep time 20 mins • Cook time 35 mins<br />
Ingredients:<br />
• 2 pouches <strong>Tilda</strong> Wholegrain Basmati<br />
• 2 tbsp olive oil<br />
• 500 g sliced fresh white mushrooms<br />
• 150g sliced celery<br />
• 100g sliced green onion<br />
• 2 cloves garlic, finely chopped<br />
• 1 tsp each of dried thyme leaves, sage<br />
leaves and salt<br />
• ½ tsp pepper<br />
• 500g left over cooked turkey breast<br />
• 150 ml chicken stock<br />
• 80g coarsely chopped pecans<br />
• 2 tbsp chopped parsley (optional)<br />
Directions:<br />
1. Heat the olive oil over a large pan on medium heat.<br />
2. Add mushrooms, celery, onions and garlic, and sauté for 3<br />
minutes<br />
3. Stir in thyme, sage, salt and pepper. Sauté for 2 minutes and<br />
add chicken stock. Remove from heat and set aside.<br />
4. In a large casserole dish combine turkey, rice and pecans,<br />
and stir in mushroom mixture.<br />
5. Bake in 180 degree oven for 25 minutes or until heated<br />
through. Garnish with parsley if desired and serve.<br />
8
Change language