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Recipes - Turkey Wild Rice

Recipe Name

Turkey Wild Rice

Submitted by

Guest

Recipe Description

Yummy!

Quantity	0	Quantity Unit		Servings
Prep Time (minutes)	30	Cook Time (minutes)	10	Ready In (minutes)	40

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Ingredients
Amt.	Measure	Ingredient



1	squash (4 inch dia)	acorn squash
1	cup	wild rice
2	tablespoons	olive oil
2	cups pieces or slices	Mushrooms
1	medium (2-1/2\" dia)	Onion, chopped
1	carrot (7-1/2\")	Carrots
2	stalks medium (7-1/2	celery
2	teaspoons	salt
1/2	teaspoon	black pepper
3	breasts, bone and skin removed	breast
1/2	cup, sliced	almonds
1 1/2	cups	fat free half and half/ person
1	tablespoon	lemon juice

Steps

Sequence	Step

1	Cut squash in half. Scoop out the seeds. Lightly coat the inside with olive oil. Roast at 400°F until fork tender, about 45 to 60 minutes. Allow to cool and scoop the flesh out of the shell. (Note: This step can be done up to 2 days in advance.) Cover rice with water in saucepan and bring to a boil. Remove from heat. Let soak one hour, then drain. Heat olive oil in a large skillet. Add onion, carrot, and celery and sauté over medium heat until lightly browned. Add the mushrooms and cook until the liquid is evaporated. In a large bowl combine rice, mushroom mixture, squash, and all remaining ingredients. Turn into a non-stick 2-quart casserole dish. Cover and bake at 350 degrees for 1 1/4 hours. Remove cover and bake uncovered an additional 20 minutes.

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