Turkey and Brown Rice Pilaf
Portion Size: 1 cup
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 2 1/2 lb. boneless skinless chicken or turkey | |
| 2 T. cooking oil | |
| 2 cups brown rice | |
| 2 medium carrots, | Washed, peeled and diced |
| 6 green onions | Washed, trimmed and sliced |
| 2 celery stalks, | Washed, trimmed and finely chopped |
| 6 c. low sodium chicken broth | |
| ¼ c. parmesan cheese | |
| 2 T. parsley flakes |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Spray a large skillet with nonstick spray. Heat oil in skillet. | |
| 2 | Add chicken or turkey and cook over medium heat for 2 to 3 minutes or until tender and no pink remains. Transfer to a platter; keep warm. | Internal temperature must reach 165 degrees. |
| 3 | In the large skillet heat oil and add rice, parsley, carrots and celery. Cook in oil 5 minutes, stirring frequently until vegetables are tender and rice is light brown. | |
| 4 | Stir in broth and turkey. Bring to boil Reduce heat to medium low. Cover and cook about 40 minutes stirring occasionally. Until rice is tender broth evaporated. | |
| 5 | Just before serving, top with green onion, and cheese. |
Posted in Dinner Entrée, Turkey Dinner Recipes
