Ingredients:

RICE

• 1 cup uncooked wild rice, rinsed
• 1/2 cup chopped onion
• 3 cups water

SAUCE

• 3 tablespoons margarine or butter
• 3 tablespoons all-purpose flour
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 3/4 cup chicken broth
• 1/2 cup milk

CASSEROLE

• 1/2 cup chopped carrot
• 1/2 cup chopped celery
• 1/2 teaspoon dried sage leaves
• 2 (1/2- to 3/4-lb.) fresh turkey breast tenderloins
• 1 teaspoon dried parsley flakes
• 1/8 teaspoon paprika

Instructions:

1. In medium saucepan, combine wild rice, onion and water. Bring to a boil. Reduce heat to low; cover and simmer about 50 to 60 minutes or until rice is tender and water is absorbed. Set aside.
2. Melt margarine in medium saucepan over medium heat. Stir in flour, 1/4 teaspoon salt and pepper. Cook until mixture is smooth and bubbly, stirring constantly. Gradually stir in broth and milk, cooking until mixture boils and thickens, stirring constantly. Remove from heat.
3. Heat oven to 350°F. In ungreased 12×8-inch (2-quart) glass baking dish, combine cooked rice mixture and sauce, carrot, celery and sage; mix well. Place turkey breast tenderloins over rice. Sprinkle with 1/4 teaspoon salt, parsley and paprika. Cover with foil.
4. Bake at 350°F. for 1 to 1 1/4 hours or until turkey is no longer pink. To serve, cut turkey breast tenderloins crosswise into 1/2-inch-thick slices.