Turkey With Wild Rice Squash And Cranberries Recipes

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ATHENIAN ORZO



Athenian Orzo image

Orzo, a rice-shaped pasta, makes a delightful base for an authentically Greek combination of shrimp, tomatoes and feta. To serve as a side dish, omit the shrimp and drain the tomatoes before adding them.

Provided by EatingWell Test Kitchen

Categories     Healthy Orzo Recipes

Time 50m

Number Of Ingredients 15

1 ½ teaspoons extra-virgin olive oil
1 small onion, chopped
4 cloves garlic, minced
¼ cup dry white wine
1 28-ounce can diced tomatoes
3 tablespoons chopped fresh parsley, divided
1 tablespoon drained capers
½ teaspoon dried oregano
½ teaspoon dried basil
½ teaspoon salt, or to taste
Freshly ground pepper, to taste
Pinch of crushed red pepper
1 pound medium shrimp, (30-40 per pound), peeled and deveined
1 cup orzo
½ cup crumbled feta cheese

Steps:

  • Preheat oven to 450 degrees F. Coat a 9-by-13-inch (or other 3-quart) baking dish with cooking spray. Put a large pot of lightly salted water on to boil.
  • Heat oil in a 2-quart saucepan over medium heat. Add onion and garlic and cook, stirring, until softened, 3 to 4 minutes. Add wine and cook for about 1 minute. Stir in tomatoes, 1 1/2 tablespoons parsley, capers, oregano, basil, salt, pepper and crushed red pepper; cook for 5 minutes. Drop in shrimp and cook, stirring, until barely pink, about 2 1/2 minutes.
  • Cook orzo in the boiling water until tender but still firm, 8 to 10 minutes. Drain and transfer to the prepared baking dish. Toss with the tomato-shrimp sauce. Sprinkle with feta and the remaining 1 1/2 tablespoons parsley.
  • Bake, uncovered, until the feta is bubbly, about 10 minutes.

Nutrition Facts : Calories 356.7 calories, Carbohydrate 43.6 g, Cholesterol 159.6 mg, Fat 8.1 g, Fiber 5 g, Protein 26 g, SaturatedFat 3.6 g, Sodium 1388.9 mg, Sugar 7.4 g

TURKEY, WILD RICE AND CRANBERRY SALAD



Turkey, Wild Rice and Cranberry Salad image

This is something great to do with that leftover turkey. My friend Gail makes this with fresh cooked turkey.

Provided by Mirj2338

Categories     Lunch/Snacks

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 17

3 cups water
1 tablespoon water (in addition to the above)
1 cup wild rice
1/2 teaspoon salt
1 cup cranberries
1 tablespoon sugar
1/2 cup diced carrot
1/4 cup olive oil
2 tablespoons fresh lemon juice
1 clove garlic, minced
salt and pepper
3/4 lb cooked turkey, , shredded (, about 2 cups)
1/2 cup chopped celery
1/2 cup chopped fresh parsley
1/2 cup chopped red onion
1/4 cup raisins
green leaf lettuce

Steps:

  • Bring 3 cups water, wild rice and 1/2 tsp salt to boil in heavy medium saucepan.
  • Cover and cook over medium-low heat until rice is tender and water is absorbed, about 55 minutes.
  • Cool rice completely.
  • Set aside.
  • Combine cranberries and remaining 1 tbsp water in heavy small saucepan.
  • Cook over medium-low heat until cranberries just begin to soften, stirring constantly, about 2 minutes.
  • Add sugar and cook over high heat until sugar is dissolved and cranberries are tender, about 5 minutes.
  • Transfer to plate and refrigerate until chilled.
  • Steam carrots until crisp-tender, about 4 minutes.
  • Rinse carrot with cold water to cool.
  • Whisk olive oil, lemon juice and garlic to blend in small bowl.
  • Season dressing with salt and pepper.
  • Combine rice, carrot, turkey, celery, parsley, onion and raisins in large bowl.
  • Pour dressing over.
  • Add cranberries and toss thoroughly.
  • (Can be prepared 8 hours ahead. Cover and refrigerate.) Line 6 plates with lettuce leaves.
  • Divide salad among plates and serve.

WILD RICE STUFFED SQUASH



Wild Rice Stuffed Squash image

I made this recipe when we invited both our families to celebrate our first Thanksgiving in our new home. There were 37 of us, and those who tried this dish raved about it. -Robin Thompson, Roseville, California

Provided by Taste of Home

Categories     Side Dishes

Time 1h35m

Yield 8 servings.

Number Of Ingredients 11

4 medium acorn squash (about 22 ounces each)
3 tablespoons olive oil, divided
1 package (6 ounces) long grain and wild rice mix
2-1/3 cups vegetable or chicken broth
1 teaspoon rubbed sage
1 teaspoon dried thyme
2 celery ribs, chopped
1 medium onion, chopped
3/4 cup dried cranberries
1/2 cup coarsely chopped pecan halves, toasted
2 tablespoons minced fresh parsley

Steps:

  • Preheat oven to 400°. Cut each squash crosswise in half; remove and discard seeds. Cut a thin slice from bottom of each half to allow each to lie flat. Place on baking sheets, hollow side up; brush tops with 2 tablespoons olive oil. Bake until almost tender, 30-35 minutes., In a large saucepan, combine rice with contents of seasoning mix, broth, sage and thyme. Bring to a boil. Reduce heat; simmer, covered, until rice is tender and liquid is almost absorbed, 23-25 minutes. Meanwhile, in a large skillet, saute celery and onion in remaining oil until tender. Stir in cranberries, pecans and parsley. Remove from heat. Stir in rice mixture., Fill each squash half with about 1/2 cup rice mixture. Return to oven, uncovered, until rice is heated through and squash is tender, 12-15 minutes.

Nutrition Facts : Calories 275 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 593mg sodium, Carbohydrate 53g carbohydrate (16g sugars, Fiber 6g fiber), Protein 6g protein.

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