Use your Thanksgiving turkey leftovers to prepare this warm and hearty rice dish.
lower-sodium chicken or turkey broth
mixed mushrooms, such as cremini, button, oyster, and shiitake
leftover cooked turkey meat
dry white wine
grated Parmesan cheese
packed fresh flat-leaf parsley leaves
- In 2-quart saucepan, heat broth on low. In deep 12-inch skillet, heat 2 tablespoons oil on medium-high. Add mushrooms and pinch of salt. Cook 4 to 5 minutes or until softened, stirring twice. Add turkey; stir 1 minute. Transfer to bowl; set aside.
- In same skillet, heat remaining oil on medium. Add shallot, garlic, and 1/4 teaspoon salt. Cook 2 minutes, stirring. Add rice; cook 1 minute, stirring. Add wine; cook 2 minutes or until mostly absorbed, stirring.
- Stir in hot broth, 2 ladlefuls at a time, waiting until mostly absorbed before adding next batch, stirring frequently. Cook 22 to 30 minutes or until rice is just tender, stirring and adding broth.
- Add butter and turkey mixture to rice. Cook 2 minutes, stirring. Remove from heat. Stir in Parmesan. Garnish with parsley. Serve immediately.
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