This shelf item is already cooked and sauced, so tonight you are just warming it through and building a quick meal around it. Tender sliced turkey and earthy mushrooms over rice makes a simple, satisfying dinner in twenty minutes.

Serves 2. 25 minutes, 5 at the stove.

About 430 calories a serving, 8 g protein, 80 g carbohydrate, 7 g fat. From USDA figures for 75% of the ingredients; amounts are the recipe's.

Cook mode

1. Bring 1 and 1/3 cups water to a boil in a saucepan with a pinch of salt. Stir in 2/3 cup rice, reduce heat to low, cover, and cook until the water is absorbed, about 18 minutes.18 min
2. While the rice cooks, place the package of turkey and sauce in a skillet over medium heat. Stir gently to break up the turkey slices and warm through, about 3 minutes, until steaming.3 min
3. Fluff the rice with 1 tablespoon butter stirred through, taste, and add salt if needed. Spoon the turkey and mushroom sauce over the rice and serve.

Note Swap the rice for egg noodles or orzo if you prefer. Leftovers keep, covered, for three days; reheat gently in a skillet with a splash of water. Serve with a simple green salad or steamed broccoli to round out the plate.