Cream Turkey Mushroom and Rice

This recipe can be served as a side dish or a main dish. You decide!


  • 1 lb. sliced baby bella mushrooms
  • 1/2 onion, diced
  • 2 cloves garlic, minced
  • 1 lb. ground turkey
  • 1/4 tsp. celery salt, divided
  • 1/2 tsp. freshly ground black pepper, divided
  • 1 1/2 Tbsp. Worcestershire sauce
  • 2 cups instant brown rice
  • 1 (10.5 oz.) can cream of mushroom soup
  • 1 Tbsp. onion soup mix
  • 1 1/2 cups chicken stock

In a large skillet on medium heat, sauté mushrooms until well browned on both sides. Add onions and garlic, continuing to sauté until translucent. Add ground turkey, 1/8 tsp. celery salt and 1/4 tsp. pepper; cook until turkey is cooked through.

In a large microwave-safe bowl, mix the rice, mushroom soup, onion soup, remaining celery salt and pepper. Slowly stir in vegetable stock until somewhat soupy. Microwave on high for 9 to 12 minutes or until rice is tender. Mix the turkey mixture with rice mixture and serve.

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