Ingredients
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2 teaspoons butter
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1 cup onion, chopped
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1 teaspoon fresh rosemary, chopped or 1/4 teaspoon dried rosemary
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1/4 teaspoon black pepper
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3 garlic cloves, minced
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32 ounces fat-free low-sodium chicken broth
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1 cup wild rice, uncooked (or mixed brown & wild)
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1/3 cup all-purpose flour
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2 3/4 cups 1% low-fat milk or 2 3/4 cups skim milk
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2 tablespoons dry sherry
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1/2 teaspoon salt
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1 cup carrot, chopped
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1 cup green onion, chopped
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1 1/2 cups smoked turkey breast, chopped (~1/2 lb)
Instructions
- Melt butter in a dutch oven over med high heat; add carrot and next 5 ingredients; saute 8 minutes or until brown.
- Stir in broth scraping pan to loosen browned bits.
- Stir in turkey and rice; cover and simmer 1 hour 15 minutes or until rice is tender.
- Combine flour and milk in a small bowl stirring with a whisk.
- Add flour/milk mixture to pan and cook over medium heat about 8 minutes or until thick.
- Stir in sherry and salt.