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.