Description
A warm and comforting Thanksgiving Baked Rice made with fluffy long grain rice, tender shredded turkey, sweet carrots, celery, onions, and savory herbs baked together in rich chicken broth. Perfect for holiday leftovers or a cozy family dinner.
Ingredients
Scale
- 2 cups (400 g) long grain white rice, rinsed and drained
- 3 cups (420 g) cooked shredded turkey
- 2 medium carrots, finely diced
- 2 celery stalks, finely chopped
- 1 medium yellow onion, diced
- 3 tablespoons (42 g) unsalted butter
- 4 cups (960 ml) chicken broth
- 1 tablespoon olive oil
- 1 teaspoon salt, or to taste
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon dried thyme
Instructions
- Preheat oven to 180 degrees Celsius and lightly grease a 9×13 inch baking dish.
- In a large skillet over medium heat, add olive oil and 1 tablespoon of butter.
- Sauté diced onion, carrots, and celery for 5 to 7 minutes until softened.
- In a large mixing bowl, combine rinsed rice, shredded turkey, sautéed vegetables, salt, black pepper, and dried thyme.
- Transfer the mixture to the prepared baking dish and spread evenly.
- Pour warm chicken broth evenly over the mixture.
- Dot the top with the remaining butter.
- Cover tightly with foil and bake for 35 to 40 minutes until rice is tender and liquid absorbed.
- Remove foil and bake an additional 5 minutes for lightly toasted edges.
- Let rest for 10 minutes before fluffing gently with a fork and serving warm.
Notes
- Rinse rice thoroughly to prevent excess starch.
- Keep the dish tightly covered to trap steam while baking.
- Let the casserole rest before serving to allow moisture to settle.
- Add a splash of broth when reheating leftovers to maintain moisture.
Nutrition
- Serving Size: 1 serving
- Calories: 460
- Sugar: 4 g
- Sodium: 720 mg
- Fat: 10 g
- Saturated Fat: 4 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 65 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 65 mg