Ingredients
3 cups water1 cup uncooked wild rice1/2 cup chopped onion1/2 cup chopped carrot1/2 cup chopped celery1 tablespoon butter1 tablespoon canola oil3 tablespoons all-purpose flour1/2 teaspoon rubbed sage1/2 teaspoon salt, divided1/8 teaspoon pepper3/4 cup reduced-sodium chicken broth1/2 cup fat-free milk2 turkey breast tenderloins (3/4 pound each)1 teaspoon dried parsley1/8 teaspoon paprika
Preparation
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.
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.
Place turkey over rice mixture. Combine the parsley, paprika and remaining salt; sprinkle over turkey. Cover and bake at 350° for 60-70 minutes or until a thermometer inserted into turkey reads 170°. Slice turkey; serve with rice.
