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Turkey Creole In Rice Ring

Global.Potpourri's picture
Ingredients
  Onion 1 , chopped
  Green pepper 1⁄2 Medium, chopped
  Canned sliced mushrooms 3 Ounce, undrained
  Celery stalks 2 , diced
  Butter/Margarine 2 Tablespoon
  Canned tomatoes 19 Ounce (1 Can, 2 1/3 Cups)
  Bay leaf 1
  Seasoned salt 1 Teaspoon
  Pepper 1⁄4 Teaspoon
  Monosodium glutamate 1⁄2 Teaspoon
  Worcestershire 1 Teaspoon
  Sugar 1 Teaspoon
  Diced cooked turkey 1 1⁄2 Cup (24 tbs)
  Cornstarch 1 Tablespoon
  Water 1 Tablespoon
  Uncooked long grain rice 2 Cup (32 tbs)
  Chopped parsley 1⁄2 Cup (8 tbs)
Directions

Cook first 4 ingredients in butter for 5 minutes.
Add tomatoes, seasonings, and sugar.
Simmer, uncovered, for 10 minutes.
Remove bay leaf", add turkey, and heat.
Blend cornstarch and water.
Stir into hot mixture and cook, stirring constantly, until slightly thickened.
Cook and drain rice.
Add parsley, and mix lightly.
Pack into oiled 2-quart ring mold.
Un-mold on hot platter; fill with Turkey Creole.
Good with frozen asparagus, cottage-cheese salad, and pineapple upside-down cake.
Makes 6 servings.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Blending
Ingredient: 
Rice, Turkey
Interest: 
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
20 Minutes

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