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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Here is another of my Mom's old recipes. It is great for leftover turkey after the holidays, when you tire of turkey soups and sandwiches. Optional: if you want to show off, garnish with fresh parsley and side dishes of raisins, chutney, slivered almonds, hard cooked eggs, and both sweet and dill pickle spears. Ingredients:
3 cups water |
1 1/2 cups uncooked rice |
1/4 cup onion, minced |
1 tablespoon butter |
1 (10.75 ounce) can condensed cream of mushroom soup |
1 (6 ounce) can sliced mushrooms, drained |
1/4 cup milk |
1 cup sour cream |
1/2 teaspoon curry powder |
2 cups cooked turkey meat, chopped or shredded |
Directions:
1. In a saucepan, bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
2. In a medium saucepan over medium heat, melt the butter, Saute the onion until translucent, not browned. Reduce the heat to a simmer, and stir in the mushroom soup, drained mushrooms, and milk. Heat while stirring constantly until the mixture is smooth. Add the sour cream, curry powder, and turkey meat, stirring while it all heats through. Cover and allow to low simmer 20 to 25 minutes. Ladle the curry mixture evenly over the rice for each individual serving.
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