Holiday Red Chile Sauce Nm
INGREDIENTS:
1 c Uncooked gourmet brown rice
-blend; (such as Lundberg
-Jubilee or Countrywild)
2 c Water
1/2 c Grated Parmesan cheese
1 Egg
1/2 ts Salt
1/4 ts Black pepper
Vegetable cooking spray
2 c Butternut squash; cubed,
-peeled, cooked, and
-divided, divided
1 c Chopped cooked turkey
2 ts Minced fresh or 1/2 teaspoon
-rubbed sage; divided
3 Eggs
2/3 c Evaporated skimmed milk
1/8 ts White pepper
1/2 c Grated Parmesan cheese
2 tb Dried cranberries
3/4 c Whole-berry cranberry sauce
Sage sprigs; (optional)
1 c Uncooked gourmet brown rice
-blend; (such as Lundberg
-Jubilee or Countrywild)
2 c Water
1/2 c Grated Parmesan cheese
1 Egg
1/2 ts Salt
1/4 ts Black pepper
Vegetable cooking spray
2 c Butternut squash; cubed,
-peeled, cooked, and
-divided, divided
1 c Chopped cooked turkey
2 ts Minced fresh or 1/2 teaspoon
-rubbed sage; divided
3 Eggs
2/3 c Evaporated skimmed milk
1/8 ts White pepper
1/2 c Grated Parmesan cheese
2 tb Dried cranberries
3/4 c Whole-berry cranberry sauce
Sage sprigs; (optional)
This is a great way to use leftovers from your holiday dinner.
Combine rice and water in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer 45 minutes or until liquid is absorbed. Let stand, covered, 10 minutes or until a knife inserted near center comes out. Fluff with a fork.
Combine cooked rice, 1/2 cup cheese, 1 egg, salt, and black pepper in a bowl; stir well. Press into a 10-inch pie plate coated with cooking spray, and bake at 350 degrees for 12minutes. Spoon 1 cup squash, turkey, and half of sage into prepared crust.
Combine the remaining squash, 3 eggs, milk, and white pepper in a blender; process until smooth, and pour into crust. Combine remaining sage, 1/2 cup cheese, and dried cranberries; sprinkle over quiche. Bake at 350 degrees for 40 minutes or until a knife inserted near center comes out clean. Let stand 10 minutes before serving. Serve with cranberry sauce, and garnish with sage sprigs, if desired. Yield: 8 servings (serving size: 1 wedge and 11/2 tablespoons cranberry sauce).
CALORIES 285 (23% from fat); PROTEIN 17.8g; FAT 7.4g (sat 3.2g, mono 2.3g poly 1.1g); CARB 38g; FIBER 1.3g; CHOL 136mg; IRON 1.4mg; SODIUM 415mg; CALC 243mg.
Combine rice and water in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer 45 minutes or until liquid is absorbed. Let stand, covered, 10 minutes or until a knife inserted near center comes out. Fluff with a fork.
Combine cooked rice, 1/2 cup cheese, 1 egg, salt, and black pepper in a bowl; stir well. Press into a 10-inch pie plate coated with cooking spray, and bake at 350 degrees for 12minutes. Spoon 1 cup squash, turkey, and half of sage into prepared crust.
Combine the remaining squash, 3 eggs, milk, and white pepper in a blender; process until smooth, and pour into crust. Combine remaining sage, 1/2 cup cheese, and dried cranberries; sprinkle over quiche. Bake at 350 degrees for 40 minutes or until a knife inserted near center comes out clean. Let stand 10 minutes before serving. Serve with cranberry sauce, and garnish with sage sprigs, if desired. Yield: 8 servings (serving size: 1 wedge and 11/2 tablespoons cranberry sauce).
CALORIES 285 (23% from fat); PROTEIN 17.8g; FAT 7.4g (sat 3.2g, mono 2.3g poly 1.1g); CARB 38g; FIBER 1.3g; CHOL 136mg; IRON 1.4mg; SODIUM 415mg; CALC 243mg.