Name: Turkey, Broccoli and Wild Rice Casserole
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Ingredients: 1 cup wild rice* (uncooked, rinsed); 1 lb broccoli; 4 tbsp butter; 1 cup yellow onion (chopped); 1 tsp garlic (minced); 1 tsp dijon mustard; 2 tbsp flour; 1 cup whole milk; 1 cup poultry broth; 8 oz cheddar cheese (grated); 4 cups cooked turkey (cubed, about 1 lb); salt and pepper to taste; 1/2 cup slivered almonds

Cook rice in rice cooker per package directions.

While rice is cooking, move on to the broccoli. In a large pot, bring water to a boil. Salt generously. Meanwhile, cut broccoli into 1-inch florets. Peel the stem, and chop into large chunks. Boil for 2-3 minutes, then drain and set aside.

Preheat oven to 375℉.

In a large skillet over medium heat, melt butter. Sauté onions until soft. Add garlic and Dijon to the pan and cook for 1 minute.

Add the flour and whisk until combined. Cook for another 1 minute, whisking constantly.

Slowly add the milk, whisking constantly. Then, add in the broth. Bring to a simmer, whisking constantly, and cook until thickened, about 5 -6 minutes.

Remove from the heat and stir in 1 cup of the cheese.

Stir in cooked wild rice, turkey and broccoli. Season to taste with salt and pepper.

Transfer to a 9×9 inch baking dish, and top with remaining cheese. Sprinkle with almonds. Bake for 20-30 minutes, or until bubbly and cheese has melted.