Turkey Rice Casserole

4 cups chicken broth

1/4 cup uncooked wild rice

1 3/4 cups uncooked long grain rice

2 cups sliced fresh mushrooms

1/2 cup fresh broccoli florets

1 small onion, chopped

1/4 cup grated carrot

1/4 cup sliced celery

2 tablespoons olive or vegetable oil

5 cups cubed cooked turkey

1 (2 ounce) jar diced pimientos, drained

1 teaspoon salt

1/2 teaspoon dried marjoram

1/2 teaspoon dried oregano

5 tablespoons all-purpose flour

3 cups milk

1/4 cup white wine or chicken broth

2 cups shredded Swiss cheese

2 cups shredded Cheddar cheese, divided

Directions

1. In a large saucepan, bring broth to a boil; add the wild rice. Cover and simmer for 25 minutes. Add the long grain rice; simmer 25 minutes longer or until tender.
2. In a large skillet, saute the mushrooms, broccoli, onion, carrot and celery in oil until tender. Add the turkey, pimientos, salt, marjoram and oregano. Stir in the rice.
3. In a large saucepan, combine the flour, milk and wine or broth until smooth. bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the Swiss cheese and 1 cup cheddar cheese until melted. Add to turkey mixture.
4. Transfer to a greased 13-in. x 9-in. x 2-in. baking dish. Sprinkle with the remaining cheddar cheese. Bake, uncovered, at 350 degrees F for 25-30 minutes or until heated through.