Turkishricearoni Recipes

RICE-A-RONI TURKEY CASSEROLE

Rice-A-Roni Turkey Casserole image

Stove top casserole with rice-a-roni, ground turkey and frozen peas. Quick, easy, inexpensive and yummy. Kids love it and there are never any leftovers. I came up with this when I bought my first ground turkey and then had to decide what to do with it.

Provided by jellybeen

Categories One Dish Meal

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 4

Ingredients

1 (6 1/2 ounce) box chicken rice-a-roni
1 teaspoon chicken soup base
1 lb ground turkey
1 (16 ounce) bag frozen peas

Steps:

Brown turkey in large skillet. Remove from skillet and place in a serving bowl.
Make chicken rice-a-roni per instructions on box and add 1 tsp chicken soup base.
During the last 5 minute of cooking time for rice-a-roni add the cooked ground turkey and the frozen peas. Stir and replace lid to skillet. When time is up for the rice-a-roni casserole is done.

Nutrition Facts : Calories 423.4, Fat 10.9, SaturatedFat 2.8, Cholesterol 90.5, Sodium 1083.9, Carbohydrate 49.7, Fiber 4.8, Sugar 6.1, Protein 30

TURKISH RICE-A-RONI

Turkish Rice-A-Roni image

Make and share this Turkish Rice-A-Roni recipe from Food.com.

Provided by COOKGIRl

Categories Rice

Time 35m

Yield 4 serving(s)

Number Of Ingredients 16

Ingredients

3 tablespoons butter (NOT margarine)
1 cup long grain basmati rice
1/2 cup uncooked orzo pasta (or 1/2 cup uncooked spaghetti or spaghettini)
1/2 cup leeks, thinly sliced or 1/2 cup yellow onion, diced small
1 cinnamon stick
1/4 teaspoon ground allspice
1 medium tomatoes, chopped small
3 cups vegetable broth or 3 cups chicken broth
1 tablespoon butter (NOT margarine)
2 tablespoons slivered almonds or 2 tablespoons pistachios
3 tablespoons raisins
2 tablespoons dried apricots, cut up into small pieces
2 tablespoons fresh parsley, minced
1 tablespoon fresh mint leaves, minced
salt, to taste
fresh cracked black pepper

Steps:

NOTE: If using spaghetti, break up the strands into small 1/4" pieces using a rolling pin.
Heat up 3 tablespoons of butter on medium heat until the butter smells nutty but NOT burnt.
Sautè the rice with the orzo, leek (or onion), cinnamon stick and allspice until rice grains and pasta glisten and are lightly browned, about 5 minutes.
Stir in the tomato and broth; bring to a boil.
Lower heat to simmer, cover and cook for 18-20 minutes or until liquid is absorbed.
Meanwhile, heat the remaining 1 tablespoon of butter on low-medium heat and lightly toast the almonds.
Stir in the raisins and dried apricots, stirring until dried fruit is very slightly plump. This will only take a minute.
Set the almond/dried fruit mixture aside.
Once the rice is done cooking, stir in the almond/dried fruit, parsley and mint.
Season with salt and pepper, to taste. Remove cinnamon stick before serving.

Nutrition Facts : Calories 415.6, Fat 15, SaturatedFat 7.8, Cholesterol 30.5, Sodium 112.2, Carbohydrate 63.5, Fiber 4, Sugar 8.9, Protein 8.1

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