Preheat oven to 350degrees. Rinse wild rice and pour boiling water
over rice and let soak for 2 hours
2
teaspoons olive oil 1 cup onion – chopped 1 cup green pepper – chopped 1 cup celery – thinly sliced 1-1/4
lbs turkey breast
Brown in skillet.
Add prepared wild rice.
9 black olives
– sliced 8 oz canned water chestnuts –drained, sliced 2 tablespoons Bragg Liquid
Aminos 2 cups chicken broth Add to skillet. 2 tablespoons flour 1
teaspoon garlic powder 1 teaspoon poultry seasoning
Add and stir until well blended. Bake in an
oiled, covered 3-quart casserole 45 minutes until liquid is absorbed. Garnish each serving with 4 chopped almonds and
serve.
