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Prep time: 45 minutes
Cooking time: 40 minutes
You Will Need
2 tablespoons unsalted butter or margarine
3 cups sliced fresh mushrooms
1 1/2 cups chopped yellow onions
1 cup sliced carrots
1 cup sliced celery
3 cloves garlic, minced
10 cups turkey or low-sodium chicken stock
3/4 cup uncooked long-grain rice
1 bay leaf
1 teaspoon salt (or to taste)
1/2 teaspoon black pepper
1 tablespoon each chopped fresh thyme and rosemary or 1/2 teaspoon each dried thyme and rosemary leaves
2 cups diced white turnips
2 cups bite-size pieces fresh or frozen green beans
2 cups diced cooked turkey (12 ounces)
2 tablespoons fresh lemon juice
1/4 cup minced parsley
What to Do
1. In an 8-quart stockpot, melt the butter over moderately high heat. Add the mushrooms, onions, carrots, celery and garlic and sauté for 5 minutes or until the vegetables are tender.
2. Add the stock, rice, bay leaf, salt, pepper, thyme and rosemary. Raise the heat to high and bring to a boil. Lower the heat and simmer, uncovered, for 20 minutes, stirring and skimming the surface occasionally.
3. Add the turnips and green beans and simmer for 7 minutes. Stir in the turkey and simmer another 5 minutes or until the vegetables are tender. Discard the bay leaf and stir in the lemon juice and parsley.
Serves: 15
Per serving: (1 cup) Calories 181, Saturated Fat 1 g, Total Fat 3 g, Protein 13 g, Carbohydrates 19 g, Fiber 1 g, Sodium 359 mg, Cholesterol 34 mg
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