2 cups chicken broth

1 cup long-grain brown rice

1 bag (16 ounces) frozen California mix vegetables, broccoli, cauliflower and carrots

2 cups cooked turkey, chopped into bite-sized pieces

2-1/2 teaspoons flour

1/4 teaspoon salt

1/4 teaspoon pepper

1/4 teaspoon garlic powder

1 cup milk, divided

1/3 cup light sour cream

8 ounces shredded cheddar cheese, divided

Bring chicken broth to a boil in a large pot, then add rice. Cover, then turn heat down to medium-low. When rice is almost tender (about 5 minutes left to cook), add frozen vegetables on top to steam.

In a small bowl, whisk together flour, salt, pepper and garlic powder with 1/2 cup milk. Pour mixture into skillet, then add remaining 1/2 cup milk. Cook mixture over medium heat, stirring constantly, until thickened, 7 to 10 minutes. Remove skillet from heat, then add three-fourths of the shredded cheese and sour cream. Stir until smooth.

Preheat broiler. Combine cooked rice and vegetable mixture with cheese sauce. Scoop mixture into a non-stick-sprayed baking dish, and top with remaining cheese. Broil until cheese is melted. Let casserole rest for 5 minutes before serving. Serves four.

From the Iowa Turkey Federation (

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