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.
 Serves 6.

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