This simple recipe has been tweaked by me several times in an attempt to accommodate the taste buds of my kids and husband. Feel free to tweak it yourself according to your own taste preferences.
You may notice a pattern in my recipes of the same 4 vegetables. This is caused from the general consensus in my household that they are the only good veggies for toppings. Like all recipes it’s about taste and preference.
*All my recipes feed 6-8 people with occasional leftovers.
- 1 cup Shredded turkey
- 3 cups Jasmine rice
- ½ cup Carrots (diced/sliced)
- ¼ cup Red onion (diced)
- ¼ cup Green pepper (diced)
- ½ Mushrooms (diced/sliced)
- ¼ tsp. Minced garlic
- ½ tbs. Cilantro (diced)
- 2 tbs. Worcestershire sauce
- 14 oz Chicken Broth
- 1 tbs. Butter or Margarine
- 1 tbs. Olive oil
- Sage (pinch)
- ¼ tsp. Basil
- ¼ tsp. Cumin
- ¼ tsp. Parsley
- ¼ tsp. Cayenne pepper
- Heat the olive oil in a small frying pan.
- Steam the rice according to packaging. Pulling the rice out early while moisture still remains. While waiting for rice (approximately 15 mins) fry the turkey and sauté the veggies
- Add turkey, 1 tbs. Worcestershire sauce, basil, cumin, parsley, cayenne pepper, and sage to the hot oil cook approximately 5 mins or until brown. Remove from heat and cover to keep warm.
- Pour chicken broth in sauce pan. Cook on low heat. (I start this step while I sauté the vegetables.)
- Melt 1 tbs. butter in a pan. Add carrots, garlic, cilantro, onion, green pepper, mushrooms and 1 tbs. Worcestershire sauce into pan. Sauté over low heat until carrots soften.
- In large pan (I use a deep wok) add still moist rice and heated chicken broth stirring on a medium heat. Mix in the sautéed veggies and turkey cover stirring occasionally. Cook to desired consistency. (approximately 5 mins)
This recipe works really well with shredded chicken as well.