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The Downing Clinic - Turkey Stew with Brown Rice, Peas and Carrots
Ingredients
2-1/2 lbs.
2 cups
1 bag
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Organic Turkey Legs or Thighs
Organic Brown Rice
Organic Peas and Carrots
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1 Place the turkey into a pot with enough water to cover. Do not season.
Bring to boil, then lightly cover and reduce heat to simmer for about an hour or 1 ½ hours, until meat is ready to fall off the bones.
Let cool so turkey can be handled.
Remove turkey to a plate.
Pour broth into a bowl, removing any bone bits.
Measure 1 quart of broth to return to the soup kettle. Add more water, or other broth, if needed to create one quart.
Pour broth back into soup kettle.
2 Bring the broth to a boil.
Add 2 cups organic brown rice, stir, and bring back to a boil.
Reduce heat to lowest setting, place tight lid on kettle, and cook for 45 minutes. (If your stove cooks fast or you do not have a truly low setting, rice may take less time.)
3 While rice is cooking, remove cooked turkey from bones and cut into chunks. Note that cartilage and a little well-cooked skin are fine, but don't include too much fat.
4 For last 10 minutes of the rice cooking time, add 1 bag of mixed organic peas and carrots to the rice mixture in the pot.
5 Lastly, add the turkey chunks to the rice and vegetable mixture in the pot.
Let mixture cool.
Package into containers for several meals. Freeze, if desired.
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