Rice Slice With Turkey and Asparagus

“Found this in a magazine and thought it would be a good use for leftovers.”
READY IN:
35mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

  • 1 (375 g) package Rice-A-Roni (or use leftover cheese risotto or similar)
  • 1 cup asparagus, cooked & chopped
  • 1 cup leftover cooked turkey, cubed
  • 4 eggs, beaten
  • 13 cup herbs, chopped (parsley, tarragon, or any to taste)
  • 2 garlic cloves, chopped (to taste)

Directions

  1. If you make risotto the night before, keep some aside before you add the final ingredients and fold some cheese inches.
  2. You will need to warm it through before proceeding with this recipe.
  3. If using Rice-A-Roni or similar, just prepare as directed.
  4. Stir in asparagus, turkey (or chicken), eggs, herbs and garlic.
  5. Spoon into a greased and lined 9x11-inch pan and bake at 180°C for 15-20 minutes.
  6. Cut into squares and serve warm, at room temperature or even cold.
  7. Serves 6 as a light lunch with a green salad, or at a party as finger food.

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