- 1/4 teaspoon fine sea salt
- 3 cups uncooked wild rice blend
- 2 bay leaves
- 3 tablespoons extra-virgin olive oil, divided
- 1/2 medium yellow onion, chopped
- 2 tablespoons all-purpose flour
- 1 1/2 cup chicken broth
- pinch grated nutmeg
- 1/4 teaspoon ground black pepper
- 2/3 pound yellow squash, grated (with skin and seeds)
- 1/2 pound cooked turkey, shredded
- 1/2 cup dried cranberries
- 1/2 cup finely chopped walnuts
- 2 tablespoons chopped mixed fresh herbs (such as sage, thyme, rosemary or oregano)
Bring 6 cups water to a boil in a medium pot. Add salt, rice and bay leaves and stir briefly. Reduce heat to medium low, cover and simmer, stirring occasionally, until liquid is absorbed and rice is cooked through, about 40 minutes. Fluff rice with a fork.
Meanwhile, heat 2 tablespoons of the oil in a small saucepan over medium heat. Add onion and cook, stirring occasionally, until soft and translucent, 4 to 5 minutes. Stir in flour and cook, stirring constantly, for 2 minutes more. Whisk in broth and bring to a boil. Reduce heat to medium low and simmer, stirring occasionally, until thickened, about 20 minutes. Season with nutmeg, salt and pepper; set sauce aside.
Heat remaining olive oil in a large skillet over medium high heat. Add squash and cook, stirring occasionally, until softened, 5 to 7 minutes; transfer to a large bowl. Add reserved cooked rice, sauce and squash and toss to combine. Add turkey, cranberries, walnuts, herbs, salt and pepper and toss again, just until combined. Transfer rice mixture to prepared dish and bake until hot throughout and just golden brown on top, 20 to 30 minutes.
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