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Turkey Spinach Risotto


  • 1 Tbsp. oil
  • 1 lb. boneless skinless turkey breasts, cut into bite-sized pieces
  • 4 cups baby spinach leaves, washed, dried
  • 1-1/2 cups MINUTE White Rice, uncooked
  • 1 cup grape or cherry tomatoes
  • 1 can (10-1/2 oz.) condensed chicken broth
  • 1/2 cup water
  • 1/4 cup 100% Grated Parmesan Cheese
  • ½ tsp onion powder


  1. Heat oil in large deep nonstick skillet on medium heat. Add turkey; cook 10 min. or until turkey is cooked through, stirring frequently.
  2. Add spinach, rice, tomatoes, broth, onion powder and water; mix well.
  3. Bring to boil.
  4. Reduce heat to low; cover.
  5. Simmer 5 min., stirring occasionally.
  6. Stir in the Parmesan cheese.




Curry Turkey & Rice


  • 1/4 cup Zesty Italian Dressing
  • 1/4 cup MIRACLE WHIP Dressing
  • 2 tsp. curry powder
  • 2 cups cooked MINUTE White Rice
  • 2 cups chopped cooked turkey
  • 1-1/2 cups halved seedless red or green grapes
  • 1/2 cup Dry Roasted Peanuts, coarsely chopped


  1. Combine dressings and curry powder in large bowl.
  2. Add remaining ingredients; mix lightly.
  3. Cover.
  4. Refrigerate at least 30 minutes or until ready to serve.
  5. Garnish with fresh cilantro, if desired.

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