Ingredients:
2 cups cooked brown rice (long grain brown rice is best; I use lower-glycemic Uncle Ben's Converted Brown Rice)
2 cups diced leftover turkey or chicken, cut in 1/2 inch dice
16 oz. mushrooms, washed, thickly sliced, slices cut in half (I used brown mushrooms)
2 tsp. + 1 tsp. olive oil (or more, depending on your pan)
1/2 cup turkey stock or chicken stock
1/2 cup sour cream (You can use low-fat sour cream, but don't use fat-free.)
1/2 cup coarsely grated parmesan cheese
1 cup + 1 cup grated cheese (I used Four Cheese Mexican Blend; you can use any type of cheese blend or low-fat grated cheese that you like the flavor of.)
1 onion, diced into small pieces
2 tsp. dried thyme (or less if you're not sure how much you like thyme)
1/2 tsp. ground poultry seasoning (see note after the recipe if you don't have poultry seasoning)
salt and fresh ground black pepper to taste
Instructions:
Cook brown rice following package directions or using a rice cooker. (I used my much-loved Zojirushi Rice Cooker to make the rice). Preheat oven to 375F/190C and spray a glass or crockery casserole dish with non-stick spray. (I used an 8.5 inch X 12.5 inch dish, but it could have been slightly smaller.)
Dice up enough leftover turkey or chicken to make about 2 cups. Wash mushrooms and spin dry or dry with paper towels. Cut mushrooms into thick slices, then cut slices in half. Heat 2 tsp. olive oil in heavy non-stick pan and saute mushrooms until they're starting to brown and all liquid has evaporated. Remove mushrooms to a plate.
While the mushrooms cook, whisk together sour cream and chicken stock, then stir in coarsely grated parmesan cheese and 1 cup grated low-fat cheese.
In same frying pan where you cooked the mushrooms, add 1 tsp. more olive oil and heat, then add onions and saute 3-4 minutes until onions are softened. Add thyme, poultry seasoning, salt, and pepper, and cook about 2 minutes more.
After onions are cooked, turn off heat, add mushrooms and diced turkey into pan with the onion-herb mixture, and stir to combine. Add rice and gently stir until all the meat and vegetables are evenly distributed in the rice. Gently stir the sour cream mixture into the rice mixture.
Spoon the mixture into the casserole dish and press down to evenly distribute. Sprinkle with second cup of grated low-fat cheese. Cover with foil and bake for 20 minutes. Remove foil and bake about 20 minutes more, or until cheese is melted and lightly browned and the casserole is bubbling. Serve hot.
Leftovers will keep in the fridge for several days and can be reheated in a microwave or in a pan. This casserole also freezes well.
Dice up enough leftover turkey or chicken to make about 2 cups. Wash mushrooms and spin dry or dry with paper towels. Cut mushrooms into thick slices, then cut slices in half. Heat 2 tsp. olive oil in heavy non-stick pan and saute mushrooms until they're starting to brown and all liquid has evaporated. Remove mushrooms to a plate.
While the mushrooms cook, whisk together sour cream and chicken stock, then stir in coarsely grated parmesan cheese and 1 cup grated low-fat cheese.
In same frying pan where you cooked the mushrooms, add 1 tsp. more olive oil and heat, then add onions and saute 3-4 minutes until onions are softened. Add thyme, poultry seasoning, salt, and pepper, and cook about 2 minutes more.
After onions are cooked, turn off heat, add mushrooms and diced turkey into pan with the onion-herb mixture, and stir to combine. Add rice and gently stir until all the meat and vegetables are evenly distributed in the rice. Gently stir the sour cream mixture into the rice mixture.
Spoon the mixture into the casserole dish and press down to evenly distribute. Sprinkle with second cup of grated low-fat cheese. Cover with foil and bake for 20 minutes. Remove foil and bake about 20 minutes more, or until cheese is melted and lightly browned and the casserole is bubbling. Serve hot.
Leftovers will keep in the fridge for several days and can be reheated in a microwave or in a pan. This casserole also freezes well.
(Note about poultry seasoning: My poultry seasoning from Penzeys has sage, white pepper, red and green bell pepper, lemon peel, savory, rosemary, dill weed, allspice, thyme, marjoram, and ginger. If you don't have it, just use a pinch of what you have.)
This printable recipe from KalynsKitchen.com.
