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 2 teaspoons olive oil- 1 cup diced onion
- 1 celery rib, diced
- 8 ounces fresh mushrooms, sliced
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ teaspoon ground marjoram
- 1 pound cooked turkey breast, cut into ½-inch cubes
- 1 cup diced yellow bell pepper
- 1 tablespoon heavy cream
- 1 tablespoon all-purpose flour
- ¾ cup shredded Swiss cheese
- 1 clove garlic, minced
- 1 cup Plain Mountain High Yoghurt
- 3 cups cooked wild rice
- Additional shredded Swiss cheese
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In a large sauté pan, heat olive oil over medium heat. Add onion, celery, mushrooms, salt, pepper, and marjoram. Cook for about 5 minutes. Add cooked, cubed turkey and bell pepper to cooked vegetables. Stir to combine.
In a separate medium sauté pan, add cream, flour, cheese, and garlic. Cook over medium-low heat, whisking until cheese melts, about 2 to 3 minutes. Add yoghurt, mix well, and remove from heat.
In a large mixing bowl, combine wild rice with turkey mixture. Add hot yoghurt sauce. Mix well. Pour mixture into a greased casserole dish and bake at 350°F for 30 minutes or until warmed through and bubbly around edges. Garnish with additional Swiss cheese on top and serve warm.
Makes 6 servings.
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| Calories - 330 |
| Total Fat - 10g |
| Cholesterol - 50mg |
| Potassium - 422mg |
| Sodium - 290mg |
| Total Carbohydrates - 30g |
| Protein - 30g |
| Fiber - 3g |
| Calcium - 20% |
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Serving size: 1/6 casserole.
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*Note: All nutritional data calculated using Original Style Mountain High Yoghurt, unless otherwise indicated in ingredient list. To lower fat and calorie totals, use Lowfat or Fat Free Mountain High Yoghurt.
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