Leftover turkey makes an excellent substitute
for the ground turkey, too!
Turkey
and Wild Rice Risotto
- 1 package (4.3 ounces)
Rice-A-Roni Long Grain & Wild Rice
3/4 pound ground turkey
1 2/3 cup water
1 tablespoon margarine, butter or spread with no trans fat
1 (10 3/4-ounce) can condensed cream of mushroom soup
1 1/2 cups fresh mushroom slices
1 cup thinly sliced celery
1/2 cup chopped red bell pepper
- In large skillet, brown
ground turkey until thoroughly cooked; drain. In same skillet,
combine 1 2/3 cups water, 1 tablespoon margarine, rice mix, seasonings
and turkey. Bring to a boil; reduce heat to low.
- Cover; simmer 20 minutes.
Stir in soup, mushrooms, celery and bell pepper; return to a
simmer. Cover; simmer 5 to 10 minutes or until vegetables are
crisp-tender. Let stand 3 minutes. Stir before serving.
Makes 6 servings.
Recipe and photograph provided
courtesy of www.ricearoni.com; through ARAcontent.
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