1 c. long grain rice
2-1/2 c. water
2 tsp. chicken bouillon powder
1 tsp. poultry seasoning or 1/2 tsp. sage and 1/2 tsp. oregano
1 medium onion, chopped
1 large carrot, cut into small cubes
1/2 c. celery
2 c. cooked turkey, cubed
1/2 c. frozen sweet peas
3 oz. (about 3/4 c.) reduced-fat mozarella cheese
In a large pan, combine bouillon, water, and poultry seasoning. Bring water to a boil. Stir in rice and all vegetables, except sweet peas. Bring rice and
vegetables to a boil and let simmer, covered, until rice is tender. Stir in turkey and sweet peas.
Move rice mixture to
a 2 quart baking dish and bake, covered, at 350 f for 20 minutes.
Remove from oven and spread grated mozarella cheese over casserole. Return
casserole to oven for 5 minutes or until cheese has just melted.
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