Roast Turkey Breast With Brown Rice
|Onion||1 Small, finely chopped|
|Mushrooms||1⁄4 Pound, sliced|
|Water||1 Cup (16 tbs) (Adjust Quantity As Needed)|
|Brown rice||1 1⁄2 Cup (24 tbs)|
|Thyme leaves||1 Teaspoon|
|Turkey breast||6 Pound (1 Whole, Fresh / Frozen, Thawed)|
|Browning and seasoning sauce||1⁄2 Teaspoon|
1. In 5-quart casserole or bowl, combine onion, mushrooms, and 1/4 cup water; cover with casserole lid or large plate. Cook at high (100% power) 5 minutes, stirring after 3 minutes. Stir in brown rice, thyme, salt, and 1 1/4 cups hot tap water. Cover and cook at high 10 minutes, stirring after 5 minutes.
2. Meanwhile, if turkey breast comes with neck, giblets, and with back and rib bones attached, with kitchen shears, cut off back and rib bones from breast (wrap bones, neck, and giblets with plastic wrap and refrigerate to use in soup another day).
3. Stir rice in casserole; then place turkey, skin side down, in mixture. Cover and cook at medium high (70% power) 20 minutes. Remove from oven. In 1-cup glass measuring cup, place butter; cook at high 45 seconds or until melted. Stir in browning- and seasoning sauce.
4. Turn turkey skin side up. Add 3/4 cup hot tap water to rice, pouring water over turkey breast to remove any rice on turkey. Brush turkey with butter mixture. Cover and cook at medium high 30 to 35 minutes longer, until turkey breast reaches 160°F. when tested with meat thermometer, stirring rice after 20 minutes. (Unless using a microwave-safe meat thermometer, the thermometer should be used only outside microwave oven.) Remove casserole from oven. Let turkey and rice stand, still covered, 10 minutes. Turkey will continue to cook to reach 170°F. on meat thermometer. Place turkey breast on warm large platter; spoon rice around turkey.