- 4 cups chicken broth
- 1/4 cup uncooked wild rice
- 1 3/4 cups uncooked long grain rice
- 2 cups sliced fresh mushrooms
- 1/2 cup fresh broccoli florets
- 1 small onion, chopped
- 1/4 cup grated carrot
- 1/4 cup sliced celery
- 2 tablespoons olive or vegetable oil
- 5 cups cubed cooked turkey
- 1 (2 ounce) jar diced pimientos, drained
- 1 teaspoon salt
- 1/2 teaspoon dried marjoram
- 1/2 teaspoon dried oregano
- 5 tablespoons all-purpose flour
- 3 cups milk
- 1/4 cup white wine or chicken broth
- 2 cups shredded Swiss cheese
- 2 cups shredded Cheddar cheese, divided
- In a large saucepan, bring broth to a boil; add the wild rice. Cover and simmer for 25 minutes. Add the long grain rice; simmer 25 minutes longer or until tender.
- In a large skillet, saute the mushrooms, broccoli, onion, carrot and celery in oil until tender. Add the turkey, pimientos, salt, marjoram and oregano. Stir in the rice.
- In a large saucepan, combine the flour, milk and wine or broth until smooth. bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the Swiss cheese and 1 cup cheddar cheese until melted. Add to turkey mixture.
- Transfer to a greased 13-in. x 9-in. x 2-in. baking dish. Sprinkle with the remaining cheddar cheese. Bake, uncovered, at 350 degrees F for 25-30 minutes or until heated through.