How To Prepare
Heat oil in a large saucepan over medium heat. Add mushrooms, celery, carrots and shallots and cook, stirring, until softened, about 5 minutes. Add flour and pepper and cook, stirring, for 2 minutes more.
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Add broth and bring to a boil, scraping up any browned bits. Add rice and reduce heat to a simmer. Cover and cook until the rice is tender, 5 to 7 minutes. Stir in turkey (or chicken), sour cream and parsley and cook until heated through, about 2 minutes more.
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Ingredients
- 1 tablespoon extra-virgin olive oil
- 2 cups sliced mushrooms, (about 4 ounces)
- 3/4 cup chopped celery
- 3/4 cup chopped carrots
- 1/4 cup chopped shallots
- 1/4 cup potato flour
- 1/4 teaspoon freshly ground pepper
- 4 cups no salt added chicken broth
- 1 1/2 cup quick-cooking or instant wild rice, (see Ingredient Note)
- 4 cups shredded cooked chicken, or turkey (16 ounces)
- 3 tablespoons chopped fresh parsley
Ingredients
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