A one dish meal to feed the whole family. This wholesome dish is a simple alternative to a traditional turkey dinner or a great way to use those turkey day leftovers, or as a weeknight dinner.
| 2 | tbsp | olive oil |
| 1 | c | scallions (thinly sliced) |
| 3 | clove | garlic (minced) |
| 2 | tbsp | flour |
| 1 | tsp | dried basil |
| Salt and pepper to taste | ||
| 1⁄2 | c | Stonyfield Organic 1% Milk |
| 1 | c | shredded Parmesan cheese |
| 1 | c | of Stonyfield Organic Low Fat Plain Greek Yogurt |
| 3 1⁄2 | c | cooked basmati rice |
| 1⁄2 | c | water |
| 1 | lb | spinach |
| 1 | lb | of cooked turkey breast (cut into thin strips) |
In skillet over medium heat, add oil and sautéscallions and garlic, stirring occasionally. Cook for 2 minutes. Sprinkle in flour and stir until well blended, add basil, salt and pepper. Stir in milk. Continue cooking, stirring frequently, until sauce thickens. Add Parmesan cheese and stir until cheese has melted. Remove from heat and fold in yogurt. Pour sauce into a bowl and set aside. In the same skillet add rice, water and spinach. Stir until well blend and cook until spinach has wilted.
Heat oven to 350°. Coat a 2 quart baking dish with cooking spray. Pour rice mixture into baking dish. Cover with turkey, and then sauce. Bake for 20 minutes.