PARMESAN TURKEY AND RICE

Parmesan Turkey and Rice

1 tablespoon vegetable oil

1/2 cup chopped onion

1 teaspoon bottled minced garlic

1 8-ounce pkg. presliced mushrooms

3/4 pound skinless, boneless turkey breast, cut in bite-sized pieces

1/2 cup white wine

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

1 cup uncooked instant brown rice

1 cup fat-free, less-sodium chicken or turkey broth

1/2 cup grated fresh Parmesan cheese

1/4 cup chopped fresh parsley

Heat the oil in a large non-stick skillet over medium-high heat. Add the onion, garlic, and mushrooms, sauté 5 minutes or until onion is tender. Add the turkey pieces, sauté for 4 minutes or until lightly browned. Add the wine, salt, and pepper; cook 3 minutes or until liquid almost evaporates.

Stir in the rice and broth. Bring to a boil, cover, reduce heat and simmer 5 minutes or until liquid is absorbed. Stir in cheese and parsley. Serves 4.