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Categories:
extra-virgin olive oil mushrooms celery carrot shallot flour salt pepper chicken broth rice turkey sour cream parsley
Viewed: 52 - Published at: 5 years agoIngredients
- 1 tablespoon extra virgin olive oil
- 2 cups mushrooms (optional)
- 3/4 cup chopped celery
- 3/4 cup chopped carrot
- 1/4 cup shallot
- 1/4 cup flour
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 4 cups reduced-sodium chicken broth
- 1 cup quick-cooking wild rice
- 3 cups shredded cooked turkey or 3 cups cooked chicken
- 1/2 cup reduced-fat sour cream
- 2 tablespoons chopped fresh parsley
Method
- Heat oil over medium heat. Add mushrooms, celery, carrots and shallots. Cook, stirring until softened, about 5 minutes. Add flour, salt and pepper and cook, stirring for an additional 2 minute.
- Add broth and bring to a boil, scrapping up any browned bits. Add rice and reduce heat to a simmer. Cover and cook until rice is tender, 5 to 7 minutes.
- Stir in meat, sour cream and parsley. Cook until heated through, 2 to 5 minutes.
