Meet Christine, just your average glamazon Mom. She's queen of her own high end fashion and beauty PR firm (Faulhaber Public Relations) by day, adoring Mom to Jack all the time. I bumped into her on the street the other day and her pregnancy (Jack's little sis is on the way soon!) is doing absolutely nothing to reduce her fabulousness. To save me from getting annoyed about it she offered to do a guest post for us. Okay, Christine, you're off the hook this time. Perfect timing, too, for a dinner you can make with the turkey you've got in the fridge! — C.M.
Just can't get enough turkey?
The bird can actually go a long way if you know what to do with it. I love this dish because its economical (leftovers), easy to make (hard to screw up), and doesn't tie me to the kitchen all day. My life is so busy that I really value my special moments at home with my boys. This recipe allows my husband Rob and son Jack to have a hearty meal that I can prepare perfectly without hovering by the stove all afternoon.
I'm happy to report that my family loves this recipe; Jack loves the fact that he can eat this dish independently (once its cooled of course). Meat, veggies and grain in one serving! This recipe is a staple in my home and will be for many more years to come, hopefully my soon-to-be daughter adores it as well.
Turkey Asparagus Pilaf
2 cups water
2 tablespoons of butter or margarine
1 (6−1÷2 oz) package of instant long grain and wild rice (left over rice works too)
1 bunch (10 oz) fresh asparagus (frozen is ok in a pinch)
3 cups chopped cooked turkey
1/3 cup chicken broth
2 tablespoons of dry sherry
2 tablespoons white wine vinegar
3 tablespoon of sliced almonds, toasted (optional if your little ones are nut-free)
Combine water, margarine, and if your rice came with seasoning, the contents of the seasoning pack in a large skillet. Bring to a boil and stir in rice. Cover and remove from heat.
Let stand 7 minutes.
Steam asparagus for 3 to 5 minutes; drain and cut spears into thirds. Add asparagus, turkey, broth, sherry and vinegar to rice; toss gently. Sprinkle with almonds.
Serve with a "poon" a-k-a baby sized spoon.