Friday, January 23, 2009

1/2 cup chopped onion
1/2 cup sliced celery
1 cup sliced carrots
2 garlic cloves, minced
2 tablespoons butter or stick margarine
1 cup uncooked brown rice
2 cups chicken broth
1 teaspoon dried thyme
1/4 teaspoon pepper
2 cups cubed, cooked turkey or chicken breast
4-6 cups additional chicken broth

1. In a Dutch oven, saute the onion, celery, carrots and garlic in butter for 5-7 minutes or until vegetables are tender. Add the rice, 2 cups of the chicken broth, thyme and pepper. Bring to a boil. Reduce heat; cover and simmer for 30-40 minutes, until rice and vegetables are tender and broth is absorbed. Stir in turkey and remaining broth. Bring to a boil; simmer, uncovered, for 5-10 minutes or until heated through.

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