RICE TETRAZZINI

Rice Tetrazzini image

Provided by Robyn Bruce

Time 1h5m

Number Of Ingredients 12

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8 mushrooms, sliced or quartered
5 Tbsp butter
3 Tbsp flour
2-1/2 c half and half or whole milk
1/2 tsp salt
dash of pepper
1/8 tsp ground nutmeg
1 egg yolk, slightly beaten
1-1/2 c cooked long grain rice (i use uncle ben's converted rice, not instant)
1 c shredded parmesan cheese
2 c cooked, cubed chicken or turkey
10 oz package frozen, chopped spinach, thawed and well drained

Steps:

1. Preheat oven to 400 degrees. Spray a 1-1/2 quart casserole dish with cooking spray.
2. Sauté mushrooms in 2 tablespoons of the butter in medium-sized saucepan for 2 minutes. Remove mushrooms to bowl and set aside.
3. Melt remaining butter in saucepan. Stir in flour until smooth. Gradually stir in half-and-half, salt, pepper and nutmeg until well blended. Cook, stirring, until thickened, about 2 minutes.
4. Remove from heat.
5. Stir in the egg yolk. Set sauce aside.
6. Combine rice and half the cheese in medium-sized bowl. Add the turkey (or chicken), mushrooms and spinach. Toss to mix.
7. Spoon rice mixture into prepared casserole dish.
8. Pour sauce over the rice. Sprinkle with remaining cheese.
9. Bake, uncovered at 400 degrees for 35 minutes or until golden brown and bubbly hot.