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Turkey Legs and Rice Casserole

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Level: Easy

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Description

Turkey legs baked on a bed of rice.

Ingredients

  • 2 whole Turkey Legs
  • 2 Tablespoons Olive Oil
  • 2 whole Medium-sized Onions, Diced
  • ½ Tablespoons Salt
  • 2 cloves Garlic, Minced
  • ½ teaspoons Fresh Or Dried Parsley
  • ¼ teaspoons Dried Thyme
  • ⅛ teaspoons Ground Nutmeg
  • Salt And Pepper, to taste
  • 1 cup Rice

Preparation

Place the turkey legs in a 4-quart soup pot and cover with water; bring to a boil over medium-high heat and continue to cook for 45 minutes.

Pour the olive oil in a casserole dish and place it in the oven; turn the oven on to 425ºF.

Dice the onions; take the casserole dish out of the oven and add in the onions and the salt. Put back in the oven and continue to cook until soft, about 5 to 8 minutes.

Take out the casserole dish, take the broth from the soup pot and pour it over the onions. Stir in the minced garlic, parsley, thyme, and nutmeg. Taste for salt and pepper.

Mix in the rice. Place the turkey legs on top. Bake in the oven for 45 minutes or until all the water is absorbed.

Let cool for 10 minutes before serving.

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