Reprinted from The Blood Type Diet Website (www.dadamo.com) Turkey & Veggie Casserole Contributed by: Darla Quail Added: Aug 17, 2008 at 08:06 PM Ingredients: 2 boxes long grain and wild rice (Rice A Roni's Nature's Way) cooked according to directions. 1 lb cooked turkey shredded 1 tbsp olive oil 2 c chopped zucchini 1 large onion chopped 1 c chopped carrots 1 c chopped celery 1 tsp salt 1 tsp dried thyme 1/2 tsp dried sage 1 tsp dried parsley 1 tsp dried chives 3 cloves garlic minced 1/2 c dry white wine 1 1/2 soy sauce 1 c turkey stock (Kitchen Basics) 2 tbsp cornstarch 2 tbsp water 3 slices Ezekiel Bread, pulverized 1/4 c grated romano cheese 2 tbsp olive oil How to make it: Preheat oven to 400. In a large skillet over med high heat saute zucchini, onion, carrot, celery, salt, herbs & garlic in 1 tbsp of oilve oil. till softened. Add shredded cooked turkey. Add white wine cook for approx. 2 minutes to reduce the wine. Add soy sauce and turkey stock. In a small bowl mix cornstarch and water. Stir the cornstarch mixture in to the turkey and vegetables. Bring to a bubble to thicken the mixture then add cooked rice. Spread mixture in to an olive oil coated 13 x 9 casserole dish. In a bowl mix the Ezekiel Bread crumbs, grated romano cheese and 2 tbsp olive oil. Sprinkle over the turkey/rice mixture. Bake for 20 - 30 minute until golden and bubbly.