• NATIONAL SITE
  • BRITISH COLUMBIA
  • SASKATCHEWAN
  • ALBERTA
  • MANITOBA
  • ONTARIO
  • QUEBEC
  • NEW BRUNSWICK
  • NOVA SCOTIA
  • PEI
  • NEWFOUNDLAND AND LABRADOR
  • YUKON
  • NUNAVUT
  • NORTHWEST TERRITORIES
2
Nutritional Information

Per serving

Calories:
710 (1/4 recipe)
Protein:
72 g
Fat:
47 g
Carbohydrates:
41 g
Sodium:
1140 mg

Credit
Zeno (Nicole Harling - Culinary Cool)

Serves: 4
Prep Time: 30 mins
Cook Time: 30 mins
If you want to speed up the process, you can use microwaveable wild rice, just ensure you have between 2.5 and 3 cups of cooked rice.
  1. Cook rice in rice cooker per package directions.
  2. While rice is cooking, move on to the broccoli. In a large pot, bring water to a boil.  Salt generously.  Meanwhile, cut broccoli into 1-inch florets.  Peel the stem, and chop into large chunks.   Boil for 2-3 minutes, then drain and set aside.
  3. Preheat oven to 375 degrees F.
  4. In a large skillet over medium heat, melt butter.  Sauté onions until soft.  Add garlic and Dijon to the pan and cook for 1 minute.
  5. Add the flour and whisk until combined.  Cook for another 1 minute, whisking constantly.
  6. Slowly add the milk, whisking constantly.  Then, add in the broth. Bring to a simmer, whisking constantly, and cook until thickened, about 5 -6 minutes.
  7. Remove from the heat and stir in 1 cup of the cheese.
  8. Stir in cooked wild rice, turkey and broccoli.  Season to taste with salt and pepper.
  9. Transfer to a 9x9 inch baking dish, and top with remaining cheese.  Sprinkle with almonds.  Bake for 20-30 minutes, or until bubbly and cheese has melted.

Bon Appetit! Take a photo and share this recipe #ThinkTurkey