Ingredients for Turkey Rice Amandine
- 2 cups chicken broth
- Long Grain Rice
- 2 tablespoons butter (plus 1 tablespoon for topping)
- Gluten Free Flour
- 1/2 teaspoon salt
- Dry Mustard
- 1 1/2 cups milk
- Sharp Cheddar Cheese
- Frozen Chopped Broccoli
- Cooked Turkey
- Gluten Free Breadcrumbs
- 1/4 cup slivered almonds
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How to Make Turkey Rice Amandine
- In a medium saucepan, bring 2 cups of chicken broth to a boil. Add 1 cup of long-grain rice and return to a boil.
- Reduce heat to low, cover, and simmer for 15 minutes.
- Remove from heat and let stand, covered, for 10 minutes.
- While rice cooks, melt 2 tablespoons of butter in a separate saucepan over medium heat.
- Whisk in 2 tablespoons of all-purpose flour, 1/2 teaspoon salt, and 1/4 teaspoon Dijon mustard until smooth.
- Gradually whisk in 1 1/2 cups of milk until the sauce thickens and becomes bubbly.
- Reduce heat to low and stir in 1 cup of shredded cheddar cheese until melted and smooth. Set aside.
- Preheat oven to 350°F (175°C).
- Spread 1 cup of chopped broccoli florets in the bottom of a 10x6-inch baking dish.
- Evenly layer 2 cups of cooked turkey (or chicken) and the cooked rice over the broccoli.
- Pour the cheese sauce over the rice and turkey mixture.
- In a small bowl, combine 1/2 cup of bread crumbs, 1/4 cup of slivered almonds, and 1 tablespoon of melted butter. Mix well.
- Sprinkle the almond breadcrumb mixture evenly over the cheese sauce.
- Bake for 20-25 minutes, or until bubbly and golden brown around the edges.
- Let stand for 5 minutes before serving.
Nutrition Information (Approximate per serving)
Sodium
30 g
Sugar
5g
Fat
60g
Carbs
8g
