Ingredients
| 1-1/4 | (20-ounce) package, Jennie-O Turkey Store | |
| Extra Lean Ground Turkey | ||
| 3 tbsp | minced fresh thyme leaves | |
| 2-1/2 tsp | minced fresh sage leaves | |
| 1/2 tsp | garlic powder | |
| 1/2 tsp | salt | |
| 1/4 tsp | ground black pepper | |
| 1-1/2 tsp | extra virgin olice oil | |
| 2 cups | coarsely chopped red onions | |
| 1-3/4 cups | coarsely chopped green bell pepper | |
| 3/4 cup | coarsely chopped celery | |
| 3 tbsp | minced garlic | |
| 1-1/2 cups | cooked short-grain brown rice | |
| 2 cans (10 3/4 oz) | reduced sodium condensed tomato soup | |
| 2 cups | water |
Directions:
In a medium bowl combine the turkey, 1 tbsp thyme, 1 tsp sage, garlic powder,
salt & pepper. With a fork, stir to mix and set aside.
Heat a large nonstick stock pot over medium heat. Add the oil. Place the onions,
bell peppers, celery and garlic in the pot. Cook, stirring occasionally, for 5 to 7
minutes or until the vegetables are softened.
Push the vegetables to the side of the pan. Increase the heat to medium-high.
Place the reserved turkey mixture in the pot. Cook, breaking into chunks, for
about 10 minutes or until no longer pink. Reduce the heat to medium-low. Add
the rice, soup, water and remaining 2 tablespoons of thyme and the remaining
1-1/2 teaspoons of sage. Stir to mix. Cook at a simmer, stirring occasionally,
for about 15 minutes, or until the flavors are blended. Serve immediately.
Makes about 10 cups.
