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Hearty Turkey and Vegetable Stew with Brown Rice Recipe

Name: Hearty Turkey and Vegetable Stew with Brown Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 1 cup brown rice; 5 medium carrots; 5 sticks celery; 32 fl oz chicken or vegetable broth; 2 x (14 1/2 oz) cans diced tomatoes with green chilies; 1 1/2 cups frozen peas; 2 cloves garlic; 1 lb ground turkey; 1 small bunch Italian (flat leaf) parsley; 1 large yellow onion; 1/2 tsp black pepper; 2 tbsp cornstarch; 2 tbsp extra virgin olive oil; 1 tsp oregano, dried; 1 tsp paprika; 1 tsp salt; 1 tbsp Worcestershire sauce; 1 tsp thyme, dried

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This is a warm, filling stew with ground turkey, lots of veggies, and brown rice. It's like a hug in a bowl! You cook the turkey with onions, garlic, and spices, then add carrots, celery, and peas. It's all mixed with tasty broth and served over brown rice. Yum!

Ingredients

1 cup brown rice

5 medium carrots

5 sticks celery

32 fl oz chicken or vegetable broth

2 x (14 1/2 oz) cans diced tomatoes with green chilies

1 1/2 cups frozen peas

2 cloves garlic

1 lb ground turkey

1 small bunch Italian (flat leaf) parsley

1 large yellow onion

1/2 tsp black pepper

2 tbsp cornstarch

2 tbsp extra virgin olive oil

1 tsp oregano, dried

1 tsp paprika

1 tsp salt

1 tbsp Worcestershire sauce

1 tsp thyme, dried

Method

Rinse the brown rice under cold, running water, then drain and transfer to a medium saucepan. Add 2 1/2 cups water and bring to a boil over high heat.

Once boiling, stir the rice, cover the saucepan, and reduce heat to low. Cook until the liquid is fully absorbed, about 30-35 minutes. Remove from heat and let stand, covered, for 5 minutes.

While the rice cooks, wash, peel, trim, and dice the carrots; trim and dice the celery. Place both in a medium bowl.

Peel and dice the onion; peel and mince the garlic. Add both to the bowl with the carrots and celery.

Heat a large pot over medium-high heat. Add olive oil and swirl to coat the bottom.

Add the ground turkey, diced vegetables, and spices to the pot. Cook, breaking the turkey apart with a spoon, until the vegetables are softened and the turkey is browned, about 6-7 minutes.

Shave parsley leaves off the stems, discard stems, and mince the leaves. Set aside.

To the pot, add the diced tomatoes with green chilies, broth, peas, and Worcestershire sauce. Stir to combine and bring the stew to a boil.

In a small bowl, make a slurry by whisking 1/4 cup water with cornstarch until smooth.

Once the stew is boiling, reduce heat to medium, and add the cornstarch slurry in a steady stream while stirring. Continue to cook, stirring occasionally, until thickened, about 3 minutes.

Stir in half of the minced parsley and remove the pot from heat.

To serve, fluff the brown rice with a fork and divide it among bowls. Ladle the stew over the rice and sprinkle with the remaining parsley.

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