I’m not sure my photos did this dish justice, but it sure was tasty. I meant to post this one sooner, but this is a great dish for the turkey leftovers from Thanksgiving. Thanks to Kalyn’s Kitchen for the inspiration.
Brown rice casserole with leftover turkey (adapted to be nondairy; modified slightly, too)
2 cups cooked brown rice
16 ounces asparagus, chopped
2 teaspoons + 1 teaspoon olive oil (or more, depending on your pan)
1 onion, diced into small pieces
2 teaspoons ground thyme
1/2 teaspoon poultry seasoning
salt and freshly ground pepper to taste
1 1/2 – 2 cups diced leftover turkey, cut into 1/2″ dice
1/2 cup turkey stock or chicken stock
1/2 cup soy sour cream
1/2 cup coarsely grated soy parmesan
1 1/2 cup grated soy cheese
Cook brown rice following package instructions. Preheat oven to 375 degrees F.
Heat 2 teaspoons olive oil in heavy non-stick pan and saute asparagus until bright green and still slightly crunchy. Remove to a dish.
In same frying pan, add 1 teaspoon more olive oil and heat, then add onions and saute 3 – 4 minutes until onions are softened. Add thyme, ground poultry seasoning, salt, and pepper, and saute about 2 minutes more.
When onions cook, dice leftover turkey. Add asparagus and diced turkey into pan with the onion-herb mixture, and stir to combine. Add rice and gently stir until all the meat and vegetables are evenly distributed in the rice.
In a small bowl, whisk together sour cream and chicken stock, then stir in the grated parmesan and 1 cup soy cheese. Gently stir the sour cream mixture into the rice mixture.
Spray a 2 quart casserole dish with non-stick spray. Spoon rice mixture into the casserole dish and pres down to evenly distribute. Bake for 25 minutes, or until casserole is slightly bubbling and barely starting to brown. Sprinkle with 1/2 cup grated soy cheese and bake about 15 minutes more, until cheese is melted and slightly brown. Makes 6 servings.