Turkey Walnut Rice
|Minced walnuts||1⁄4 Cup (4 tbs)|
|Half and half||2 Cup (32 tbs)|
|Prepared yellow mustard||1 Teaspoon|
|Grated lemon peel||1⁄4 Teaspoon|
|Lemon juice||1⁄2 Teaspoon|
|Hot cooked rice||3 Cup (48 tbs)|
|Roast california turkey slices||12|
|Walnut halves||1⁄2 Cup (8 tbs)|
Melt 1 teaspoon butter in a saucepan.
Add walnuts; saute over low heat, stirring frequently, until lightly toasted.
Remove walnuts; set aside.
In the same saucepan, melt remaining butter; stir in flour and cook over low heat 1 minute, stirring.
Blend in half and half, salt, mustard, lemon peel and juice; cook over moderate heat, stirring constantly, until sauce boils and thickens.
Remove from heat; stir in toasted walnuts.
For each serving, 1 cup cooked rice on serving plate; top with 2 slices turkey and about 1/3 cup sauce.
Garnish with walnut halves if desired.