• NATIONAL SITE
  • BRITISH COLUMBIA
  • SASKATCHEWAN
  • ALBERTA
  • MANITOBA
  • ONTARIO
  • QUEBEC
  • NEW BRUNSWICK
  • NOVA SCOTIA
  • PEI
  • NEWFOUNDLAND AND LABRADOR
  • YUKON
  • NUNAVUT
  • NORTHWEST TERRITORIES
7
Nutritional Information

Per serving

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

Credit
Zeno (Nicole Harling - Culinary Cool)

Serves: 4
Prep Time: 30 mins
Cook Time: 30 mins
Easter Egg Orange
Easter Egg Orange
Easter Egg Yellow
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.
Easter Egg Pink
Easter Egg Pink

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