Courtesy of Food and Wine Magazine

Serves 4

INGREDIENTS:

½ cup wild rice, rinsed and soaked in boiling water for one hour.
3 Tablespoons butter, divided
5 mushrooms, thinly sliced
1 onion, finely chopped
2 cups cooked turkey, diced
¼ cup sliced almonds, lightly toasted
Sea salt and freshly ground pepper to taste
1 cup fresh turkey broth or organic chicken broth
1/3 cup heavy cream
½ cup Greek-style yogurt
5 Tablespoons Parmesan cheese, freshly grated

DIRECTIONS:

Drain soaked rice.

Preheat oven to 350 degrees.

Melt half the butter in skillet and saute mushrooms and onions over medium heat till lightly browned. Put mushroom mixture in a bowl. Add rice, almonds, turkey, broth and season with Sea salt and grinds of pepper to taste. Blend yogurt and cream into rice mixture.

Pour rice mixture into an rectangular, greased casserole dish. Cover with foil and bake 1 hour or until all liquid is absorbed and rice is tender. If rice is not tender, add a little more broth, cover and continue baking.

Remove foil, sprinkle with cheese evenly and dot with remaining 1 ½ Tablespoons of butter.
Bake uncovered for five minutes at 450 degrees till bubbly.