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This recipe tastes rich, but has very little fat. *After reading Annacia's review I realized, she is right and wanted to mention that if using chicken or all white meat turkey, chicken broth would be the best choice. When I use beef broth, I use Imagine Organic Beef Broth, which has a mild, more subtle taste than other beef broths and I always use dark and light turkey meat.*
- 1⁄2 cup uncooked brown rice
- 1 3⁄4 cups beef broth or 1 3⁄4 cups chicken broth
- 1⁄4 cup whole wheat flour
- 1⁄4 teaspoon poultry seasoning
- 1⁄4 teaspoon black pepper
- 1 small onion, chopped
- 1⁄2 cup red pepper, chopped
- 1 cup 75% low-fat cheddar cheese, grated and divided
- 1⁄2 cup frozen peas and carrot, cooked
- 2 cups cooked turkey, diced
- 2 tablespoons seasoned bread crumbs
- Cook brown rice according to package directions.
- While rice is cooking, pour broth into a large sauce pan.
- Whisk in whole wheat flour.
- Cook and stir with whisk, over medium heat, until mixture thickens and begins to bubble.
- lower heat to low and stir in poultry seasoning and black pepper.
- Stir in half of the cheddar cheese and mix until cheese melts.
- Stir in red pepper and onion.
- When rice is cooked add to pan with broth mixture along with cooked turkey and cooked peas and carrots.
- Spray a square or round casserole dish with cooking spray.
- Pour contents of pan into casserole dish.
- Sprinkle top with remaining cheddar cheese and then bread crumbs.
- Bake in a pre-heated 350 degree oven for 30-35 minutes.