Celery has become a common household staple along with carrots, onions and potatoes. Its crunchy texture and distinctive flavor makes it a popular addition to salads and many cooked dishes. Although it is available throughout the year, you will enjoy the best taste and quality of celery during the summer months when it is in season and locally grown varieties can be easily found in the markets.
Celery grows to a height of 12 to 16 inches and is composed of leaf-topped stalks arranged in a conical shape that are joined at a common base. It is a biennial vegetable plant that belongs to the Umbelliferae family whose other members include carrots, fennel, parsley and dill. While most people associate celery with its prized stalks, the leaves, roots and seeds can also be used as a food and seasoning as well as a natural medicinal remedy.
Celery contains vitamin C and several other active compounds that promote health, including phthalides, which may help lower cholesterol, and coumarins, that may be useful in cancer prevention.
I love casseroles and never tired of it. The kitchen smelled good while this casseroles was baking. And taste even better. Next day for lunch we had leftovers, so good. I hope you try this one.
Turkey And Rice Casserole
Copyright 2012, Christine's Pantry. All rights reserved.
1 pound ground turkey
1 onion, chopped
1/2 cup celery, chopped
1 (10.25 oz) can cream of chicken soup
1 3/4 cups chicken broth
1 cup rice
1 tablespoon worcestershire sauce
salt and pepper, to taste
1 tablespoon garlic, minced
1 tablespoon extra virgin olive oil
Preheat oven to 350 degrees. Lightly grease a casserole dish.
In large skillet, heat oil over medium high heat, add ground turkey, onions, celery, worcestershire sauce, salt, pepper, and garlic, cook until no longer pink.
Stir in soup, broth and rice. Spoon into prepared casserole dish, cover, bake for 45 minutes, until rice is tender. Enjoy!
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