Sometimes quick and easy casseroles are great for busy nights. Comfort food for the cool autumn and winter nights. My grandmother used to buy a turkey and rice casserole at the store that was good and I tried to re-create it here. This is great stick-to-your-ribs food! I hope you enjoy it.
Pan juices from roasted chicken or turkey (or 1/4 c gelled)
2 c wild rice mixture (I found mine at Winco in the bulk section – wild rice medley with lentils to be exact)
approximately 1 1/2 pounds cubed turkey (or chicken or mix)
1 1/2 to 2 cups frozen peas
1 1/2 to 1 pound chopped mushrooms
1 cup raw cashews, powdered
1 onion, diced
2 -4 cups cashew milk
3 tablespoons onion powder
3 tablespoons garlic powder
3/4 teaspoons poultry seasoning
3/4 teaspoons ground ginger
1/4 teaspoon cayenne
3/4 teaspoon cumin
1 cup nutritional yeast (also at Winco bulk section)
Salt & Pepper, to taste
Preheat oven to 350 degrees.
Cover rice medley with water; add in pan juices, 1 tablespoon onion powder, 1 tablespoon garlic powder, 1/4 teaspoon poultry seasoning, 1/4 teaspoon ginger, pinch of cayenne and 1/4 teaspoon cumin; bring to boil & reduce heat to medium-low & boil until water is absorbed & rice is tender; add salt and pepper.
While rice is cooking, add cashew milk and powder to blender; add in 1 tablespoon onion powder, 1 tablespoon garlic powder, 1/4 teaspoon poultry seasoning, 1/4 teaspoon ginger, pinch of cayenne and 1/4 teaspoon cumin & set aside. Saute onions until translucent; set aside.
Combine the remaining 1 tablespoon onion powder, 1 tablespoon garlic powder, 1/4 teaspoon poultry seasoning, 1/4 teaspoon ginger, pinch of cayenne and 1/4 teaspoon cumin & nutritional yeast & set aside.
When rice is cooked; add in frozen peas, mushrooms & remaining seasonings. Combine well & add poultry & mix well; add cashew cream mixture & mix again. Pour into baking dish & bake for 45 – 60 minutes until cooked through & thickened.
Serve hot & enjoy.
What would you serve with this? Comment and let me know.