Turkey and Wild Rice Risotto
Leftover turkey makes an excellent substitute for the ground turkey in this quick and easy skillet supper.
1 (4.3-ounce) package Rice-A-Roni Long Grain & Wild Rice
3/4 pound ground turkey
1 2/3 cup water
1 tablespoon butter or margarine
1 (10.75-ounce) can condensed cream of mushroom soup
1 1/2 cups fresh mushroom slices
1 cup thinly sliced celery
1/2 cup chopped red bell pepper
- In large skillet, brown ground turkey until thoroughly cooked; drain. In same skillet, combine 1 2/3 cups water, 1 tablespoon margarine, rice mix, seasonings and turkey. Bring to a boil; reduce heat to low.
- Cover; simmer 20 minutes. Stir in soup, mushrooms, celery and bell pepper; return to a simmer. Cover; simmer 5 to 10 minutes or until vegetables are crisp-tender. Let stand 3 minutes. Stir before serving.
Makes 6 servings.
Recipe and photograph provided courtesy of www.ricearoni.com; through ARAcontent.