Turkey Wild Rice Casserole

To maximize moistness, the turkey tenderloins are baked whole over the wild rice mixture. Cut them into slices before serving.

  • prep time 15 min
  • total time 2 hr 15 min
  • ingredients 15
  • servings 6

Ingredients

RICE

1
cup uncooked wild rice, rinsed
1/2
cup chopped onion
3
cups water

SAUCE

3
tablespoons margarine or butter
3
tablespoons all-purpose flour
1/4
teaspoon salt
1/8
teaspoon pepper
3/4
cup chicken broth
1/2
cup milk

CASSEROLE

1/2
cup chopped carrot
1/2
cup chopped celery
1/2
teaspoon dried sage leaves
2
(1/2- to 3/4-lb.) fresh turkey breast tenderloins
1
teaspoon dried parsley flakes
1/8
teaspoon paprika
  • 1 In medium saucepan, combine wild rice, onion and water. Bring to a boil. Reduce heat to low; cover and simmer about 50 to 60 minutes or until rice is tender and water is absorbed. Set aside.
  • 2 Melt margarine in medium saucepan over medium heat. Stir in flour, 1/4 teaspoon salt and pepper. Cook until mixture is smooth and bubbly, stirring constantly. Gradually stir in broth and milk, cooking until mixture boils and thickens, stirring constantly. Remove from heat.
  • 3 Heat oven to 350°F. In ungreased 12x8-inch (2-quart) glass baking dish, combine cooked rice mixture and sauce, carrot, celery and sage; mix well. Place turkey breast tenderloins over rice. Sprinkle with 1/4 teaspoon salt, parsley and paprika. Cover with foil.
  • 4 Bake at 350°F. for 1 to 1 1/4 hours or until turkey is no longer pink. To serve, cut turkey breast tenderloins crosswise into 1/2-inch-thick slices.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 serving
    Calories
    300
    (
    Calories from Fat
    60),
    % Daily Value
    Total Fat
    7g
    7%
    (Saturated Fat
    2g,
    2%
    ),
    Cholesterol
    75mg
    75%;
    Sodium
    320mg
    320%;
    Total Carbohydrate
    27g
    27%
    (Dietary Fiber
    3g
    3%
      Sugars
    3g
    3%
    ),
    Protein
    33g
    33%
    ;
    % Daily Value*:
    Vitamin A
    60%;
    Vitamin C
    4%;
    Calcium
    6%;
    Iron
    15%;
    Exchanges:
    2 Starch; 2 Other Carbohydrate; 3 1/2 Very Lean Meat; 1/2 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.
    © 2013 ®/TM General Mills All Rights Reserved