Photo: Turkey, Basmati and Wild Rice Casserole Recipe
Ingredients
- 3 cups cooked white rice, such as basmati
- 1 1/2 cups cooked wild rice
- 1 cup coarsely chopped toasted pecans or toasted slivered almonds
- 1/4 cup finely chopped dried fruits, such as dried apricots, cranberries and/or currants
- 1 teaspoon salt, plus more for seasoning
- 1/2 teaspoon freshly ground black pepper, plus more for seasoning
- 6 tablespoons butter, plus more for greasing pan
- 6 tablespoons all-purpose flour
- 3 cups milk (or combination milk and chicken broth)
- 3 egg yolks, slightly beaten
- 1/2 teaspoon Essence, recipe follows
- 2 cups shredded roast turkey breast
- 1 cup grated Gruyere
- 1/4 cup grated Cheddar
Directions
In a small bowl, combine the white rice, wild rice, pecans and dried fruits and season to taste with salt and pepper. Set aside.
In a medium saucepan melt 6 tablespoons of the butter and whisk in the flour. Cook, stirring, for 2 minutes - do not allow the flour to color. Add the milk in a slow but steady stream, whisking constantly, until completely incorporated. Cook until thickened, 4 to 6 minutes. Whisk in the egg yolks and season with the salt, 1/2 teaspoon of pepper, and 1/2 teaspoon of Essence.
Preheat the oven to 350 degrees F. Grease a 9 by 13-inch casserole lightly with butter. Spread 1/2 of the rice mixture over the bottom of the casserole, top with half of the turkey, then spoon half of the sauce over the top. Top with the remaining rice mixture, then with the remaining turkey, and then spoon the remaining sauce over the top. Sprinkle with the Gruyere and Cheddar cheeses and bake, uncovered, until golden brown, bubbly and heated through, 40 to 45 minutes.
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
Combine all ingredients thoroughly.
Yield: 2/3 cup
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
Published by William Morrow, 1993.
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By doolielynn_7796952
White Bear Lake, MN
on December 17, 2012
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I served this yummy casserole to a group of girlfriends for a Christmas luncheon and they all begged for the recipe! The only change I made was the substitution of brown rice for basmati.
By Rachellemark19@...
on November 29, 2011
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This is a great recipe! I agree that a little extra essence and pecans make it even better. It was easy to make and my kids LOVE it!! This will be a new regular on our weekly meal menu!
By sure-sure
Northern California
on September 11, 2010
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I'm always on the lookout for recipes that freeze and reheat well, and this one definitely fits the bill. Great for delivering to parents with newborns or a sick friend! It's a good starting place to begin creating your own perfect rice casserole - chicken instead of turkey, slivered almonds instead of pecans, the possibilities are endless. Pre-packaged rice mixes work great instead of cooking up two batches of rice, and sauteed onions added nice flavor that seemed to be missing. Next time I might try adding some fresh herbs (parsley? chives? and/or green vegetables (broccoli? green beans?, maybe mushrooms too.
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