Turkey, Basmati and Wild Rice Casserole

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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.

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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!

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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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I made this recipe last night and I would make it again in a heartbeat! The only thing I would do differently is double the sauce to make it a little more moist. However, it was flavorful and delicious and everyone gobbled it up. The nuts and dried fruit really gave it a nice flavor and the essence of Emeril gave it just the right seasoning. Try this recipe.... you will love it!

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This was a great way to use the turkey from the recepie I had made from the show. But, I almost always have rice left over in the fridge so in the future this would be a great recipe to help with leftover turkey breast, if there is any, and left over rice from either another meal or takeout. I also liked the taste of almonds, with apricot and cranberries. This would be good to try maybe with pork...may have to tweek it a bit.

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used 3 times the Essence and only Chihuaha cheese. Easy and eatible.