posted by Angel 11-29-99 3:40 PM
Hearty Turkey and Mushroom Casserole
Prep time: 45 minutes
Baking time: 25 to 30 minutes
Degree of difficulty: easy
Low-fat
Low-calorie
1 tablespoon olive oil
1 cup chopped onions
1 tablespoon chopped garlic
1 cup long-grain brown rice
1 can (14 1/2 oz.) chicken broth
1/4 cup water
1/4 teaspoon sage
1 tablespoon plus 1 teaspoon butter or margarine
1 pound shiitake, stems removed, or white button mushrooms, sliced
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
3 cups diced, cooked turkey (3/4 lb.)
1 can (10 3/4 oz.) condensed cream of mushroom soup
1/2 cup white wine
1/4 cup chopped fresh parsley
Heat oil in a medium saucepan over medium heat. Add onions and cook 5 minutes, until softened. Add garlic and cook 1 minute. Stir in rice. Slowly add chicken broth, water and sage. Bring mixture to a boil. Reduce heat to low; cover and simmer 40 minutes.
Meanwhile, melt 1 tablespoon butter in large nonstick skillet over medium-high heat. Add mushrooms and cook until tender and liquid has evaporated, 10 minutes. Stir in salt and pepper.
Heat oven to 400°F. Grease bottom of shallow 2-quart baking dish with remaining 1 teaspoon butter. Spoon rice into dish and top evenly with turkey. Spoon mushrooms over turkey. Whisk together soup and wine in bowl; pour over top of mushrooms. Bake casserole until sauce is hot, 25 to 30 minutes. (If top becomes too dark, cover loosely with foil during last 15 minutes of baking.) Sprinkle top with parsley. Makes 6 servings.