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Turkey Gyros And Wild Rice Soup

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Turkey Gyros

2 tablespoons of water

1 pound of ground turkey

1 teaspoon of salt

1 tablespoon of lemon juice

Te teaspoon of dried oregano leaves

Te teaspoon of ground cumin

2 cloves garlic, crushed

Te teaspoon pepper

2 tablespoons of canola or olive oil

1 small onion, chopped (about c cup)

2 cups of shredded lettuce

4 pita breads (6-inch diameter)

1 tablespoon of snipped fresh mint or

1 teaspoon of discharged mint leaves

C cup of plain yogurt

1 small cucumber, seeded and chopped (about c cup)

1 medium tomato, chopped

1 teaspoon of sugar

Mix ground turkey, lemon juice, water, cumin, salt, pepper, oregano, onion and garlic. Shape into 4 thin patties. Cook the patties in canola or olive oil over medium heat, turning frequently until done, about 10 to 12 minutes.

Split each bread with a knife halfway around the edge. Separate to form a pocket. Place patty in each pocket. Top with lettuce. Mix snippet mint, sugar and yogurt. Stir in the cucumber. Spoon onto lettuce. Top with logo.

Wild Rice Soup

1 medium carrot, coarsely shredded

2 medium stalks of celery, sliced

1 small green pepper, chopped

1 medium onion, chopped (about c cup)

3 tablespoons of all-purpose flour

2 tablespoons of butter or margarine

Te teaspoon of pepper 1 teaspoon of salt

1 cup of water 1 c cups of cooked wild rice

1 cup of half-and-half

1 can (16 ounces) of chicken broth

C cup of snipped parsley

1/3 cup of toasted slivered almonds

How to Cook Wild Rice: Wash 1 cup of wild rice by placing in wire strainer. Run cold water though it, lifting rice with fingers to clean thoroughly. In a 3-quart saucepan, heat 2 c cups of water, the rice and 1 teaspoon of salt, if desired, to boiling stirring once or twice. Reduce heat. Cover and simmer until tender, about 40 to 50 minutes. Cook the rice for about 30 minutes. Add c cup of water, if the rice seems to be sticking to the saucepan. Remove rice from the saucepan and set aside.

Stir and cook the carrot, celery, green pepper and onion in butter in 3-quart saucepan until the celery is tender, about 5 minutes. Stir in pepper, flour and salt. Stir in chicken broth, water and wild rice. Heat till boiling. Then reduce heat.

Cover and simmer, stirring occasionally, about 15 minutes. Stir in the almonds, parsley and half-and-half. Heat just until hot (do not boil).

About Wild Rice: Wild rice is the seed of grass that grows in the marshes. It has a distinct, nutlike flavor and is dark green and brown in color. Because it can more expensive than other rice like white rice or brown rice, it is sometimes combined with white rice or brown rice to save on cost. One cup of uncooked wild rice equals to about three cups of cooked rice. Wild rice is considered a grain. Some other grains include bulgur, barley, kasha and cracked wheat.

Source by Michael Russell

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