Ingredients
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1 tablespoon extra-virgin olive oil
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2 cups sliced mushrooms, (about 4 ounces)
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¾ cup chopped celery
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¾ cup chopped carrots
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¼ cup chopped shallots
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¼ cup all-purpose flour
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¼ teaspoon salt
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¼ teaspoon freshly ground pepper
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4 cups reduced-sodium chicken broth
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1 cup quick-cooking or instant wild rice, (see Ingredient Note)
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3 cups shredded cooked turkey or chicken (12 ounces; see Tip)
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½ cup reduced-fat sour cream
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2 tablespoons chopped fresh parsley
Directions
- Heat oil in a large saucepan over medium heat. Add mushrooms, celery, carrots and shallots; cook, stirring, until softened, about 5 minutes. Add flour, salt and pepper; cook, stirring, for 2 minutes more.
- Add broth 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; cook until heated through, about 2 minutes more.
