Turkey Wild Rice Casserole

• 3 cups water
• 1 cup uncooked wild rice
• 1/2 cup chopped onion
• 1/2 cup chopped carrot
• 1/2 cup chopped celery
• 1 tablespoon butter
• 1 tablespoon canola oil
• 3 tablespoons all-purpose flour
• 1/2 teaspoon rubbed sage
• 1/2 teaspoon salt, divided
• 1/8 teaspoon pepper
• 3/4 cup reduced-sodium chicken broth
• 1/2 cup fat-free milk
• 2 turkey breast tenderloins (3/4 pound each)
• 1 teaspoon dried parsley
• 1/8 teaspoon paprika

1. In a small saucepan, bring the water, wild rice and onion to a boil. Reduce heat; cover and simmer for 55-60 minutes or until rice is tender. Meanwhile, in another saucepan, saute carrot and celery in butter and oil until tender.
2. Combine the flour, sage, 1/4 teaspoon salt and pepper; stir into carrot mixture until blended. Gradually add broth and milk. Bring to a boil; cook and stir for 1 minute or until thickened. Remove from the heat. Stir in rice. Transfer to a 2-qt. baking dish coated with cooking spray.
3. Place turkey over rice mixture. Combine the parsley, paprika and remaining salt; sprinkle over turkey. Cover and bake at 350u0b0 for 60-70 minutes or until a thermometer inserted into turkey reads 170u0b0. Slice turkey; serve with rice.

water, wild rice, onion, carrot, celery, butter, canola oil, allpurpose, sage, salt, pepper, chicken broth, milk, turkey breast tenderloins, parsley, paprika

Taken from www.tasteofhome.com/recipes/turkey-wild-rice-casserole/ (may not work)