- 2 cups sliced mushrooms, (about 4 ounces)
- ¾ cup chopped celery
- ¾ cup chopped carrots
- ¼ cup chopped shallots
- ¼ cup all-purpose flour
- ¼ teaspoon freshly ground pepper
Heat oil in a large saucepan over medium heat. Add mushrooms, celery, carrots and shallots and cook, stirring, until softened, about 5 minutes.
Add flour, salt and pepper and cook, stirring, for 2 minutes more.
Add stock and bring to a boil, scraping up any browned bits.
Add rice and reduce heat to a simmer.
Cover and cook until the rice is tender, 5 to 7 minutes.
Stir in turkey (or chicken), sour cream and parsley and cook until heated through, about 2 minutes more.
Ingredient note: Quick-cooking or instant wild rice has been parboiled to reduce the cooking time. Be sure to check the cooking directions when selecting your rice – some brands labeled “quick” take about 30 minutes to cook.
If you can’t find the quick-cooking variety, just add cooked conventional wild rice along with the turkey.
Tip: To poach chicken breasts, place boneless, skinless chicken breasts in a medium saucepan. Add lightly salted water to cover and bring to a boil. Cover, reduce heat to low and simmer gently until chicken is cooked through and no longer pink in the middle, 10 to 12 minutes.