This is a recipe from my nutritionist: Healthy, gluten-free, and delicious! (I didn't have time to cook wild rice so I just used Brown Minute Rice - it required about 1/2 cup more than wild rice.) Also, the original recipe calls for 1 Tablespoon of fennel seed OR dill weed. I didn't want the fennel to overpower in taste so I only used about a teaspoon. I may try dill weed next time for variety.
2 teaspoons olive oil
1 medium onion, chopped
1/2 cup frozen mixed bell peppers
1 cup cooked wild rice
1/2 cup heavy cream
1 pound ground turkey
1 medium carrot, chopped
1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon fennel seed
Preheat oven to 350 degrees.
Coat a loaf pan with olive oil.
Heat olive oil and saute onion and peppers until soft. Set aside to cool slightly.
In a 2-cup measuring cup, combine cream and rice. Allow to soak five minutes.
Mix all ingredients together until well blended.
Shape (or pour) into loaf pan and bake about an hour.