Green, white and red make this colorful all-in-one dish a hearty way to satisfy your meat, veggie and carb craving in every bite.
Did somebody say carbs? ♥ ♥ ♥ ♥ ♥ ♥ ♥
foodie tip ~
♥ Turkey stove top will make great use of Thanksgiving turkey leftovers (sliced or cubed).
10 ounces | frozen cut asparagus tips and pieces
1 can | campbell’s cream of celery soup
1 ⅓ cups | water
1 ½ cups | diced cooked turkey
½ teaspoon | salt
¼ teaspoon | worcestershire sauce
dash | fresh cracked pepper
1 ⅓ cups | minute rice
3 tablespoons | pimiento, diced
to garnish | parsley
ii. what to do
1. Prepare asparagus according to package directions. Now drain.
2. In a large saucepan combine the asparagus, soup, water, turkey, salt, worcestershire sauce and pepper.
3. Bring the mixture to a boil. Stir in rice, cover and simmer or 10 minutes or until most of the liquid is absorbed.
4. Stir in pimiento and garnish with parsley.