Home Cooks > Recipes > Turkey Curry Rice Casserole
Yield: Yield: 4 servings
1-1/2 teaspoons curry powder
1 tablespoon vegetable oil
1 cup low-fat milk
3 tablespoons all-purpose flour
2 tablespoons Kikkoman Less Sodium Soy Sauce
2 cups cubed cooked turkey
1 cup instant white rice
1 cup frozen mixed vegetables
1/2 cup chopped onion
2 tablespoons sliced almonds, toasted (optional)
- Sauté curry powder in hot oil in large skillet over medium heat 1 minute. Add milk and 3/4 cup water; bring to boil.
- Meanwhile, blend flour and 1/2 cup water until smooth; gradually stir in curry mixture. Return to boil and cook, stirring, 1 minute, until thickened. Stir in next 5 ingredients. Pour into 2-quart casserole dish.
- Bake in 350°F. oven 25 minutes, or until rice is tender. Just before serving, sprinkle with almonds.