Mushroom, Turkey & Rice Casserole

Name: Mushroom, Turkey & Rice Casserole
Ingredients: 2 tbsp (30 mL) olive oil; 1 lb (500 g) sliced Cremini or white mushrooms; 1 cup (250 mL) sliced celery; ¾ cup (175 mL) sliced green onion; 2 cloves garlic, minced; 1 tbsp (15 mL) Chinese Five Spice; 1 tsp (5 mL) salt; ½ tsp (2 mL) pepper; 1 small package (14g) dried mushrooms soaked, strained and chopped, soaking liquid strained through coffee filter and reserved (substitute for chicken stock); 4 cups (1 L) cooked Ontario turkey breast, cubed; 4 cups (1 L) cooked brown and wild rice*; ½ (125 mL) cup chopped almonds; ½ (125 mL) cup dried cranberries (Craisins); 1 log (250g) cups crumbled goat cheese

ontarioturkey.ca

Sauté mushrooms, celery, onions, and garlic; add Chinese Five Spice for flavor. Mix with turkey, rice, almonds, and cranberries. Top with goat cheese and bake until heated through. Perfectly melding...

View full recipe on ontarioturkey.ca

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Ingredients

2 tbsp (30 mL) olive oil
1 lb (500 g) sliced Cremini or white mushrooms
1 cup (250 mL) sliced celery
¾ cup (175 mL) sliced green onion
2 cloves garlic, minced
1 tbsp (15 mL) Chinese Five Spice
1 tsp (5 mL) salt
½ tsp (2 mL) pepper
1 small package (14g) dried mushrooms soaked, strained and chopped, soaking liquid strained through coffee filter and reserved (substitute for chicken stock)
4 cups (1 L) cooked Ontario turkey breast, cubed
4 cups (1 L) cooked brown and wild rice*
½ (125 mL) cup chopped almonds
½ (125 mL) cup dried cranberries (Craisins)
1 log (250g) cups crumbled goat cheese