Dove Breasts And Wild Rice Casserole Food

DOVE BREASTS AND WILD RICE CASSEROLE

Steps:

• Rinse the wild rice, drain, and set aside.
• Skin the dove breasts, wipe with lemon juice, and salt and pepper the breasts.
• Chop the mushrooms, scallions and celery.
• Sautee them in the butter lightly (3-5 minutes).
• Put the wild rice in the bottom of a casserole dish.
• Arrange the dove breasts on top of the wild rice.
• Pour celery, mushroom, and scallion mixture over doves.
• Add rest of ingredients (tarragon, white wine, and chicken stock).
• Place the dish, covered, in a 325 degree preheated oven and let cook for one and one half to one and three quarter hours (90- 105 minutes).

WILD RICE & TURKEY CASSEROLE

Steps:

• Prepare rice to package directions meantime.
• Saute onion and celery in non-stick cooking spray until tender.
• Mix in soup, wine, sour cream, spices-let bubble.
• Add turkey.
• Turn into a 3 quart casserole dish.
• Add cooked rice-mix.
• Bake at 350 degrees uncovered for 30 to 35 minutes.

CHICKEN, SAUSAGE AND WILD RICE CASSEROLE

Steps:

• Cook rice as directed using chicken stock as water.
• Pull chicken from the bone and chop.
• Fry sausage and drain. (I rinse with hot water to reduce fat.)
• Saute onions.
• Add soup to onion and sausage and pour into casserole.
• Top with chopped chicken, then rice.
• Sprinkle with bread crumbs.
• Cook covered with foil. B.
• ake at 350* for 30 minutes.