Recipes
Curried Turkey and Rice Soup
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- Ingredients:
- 3 Cups organic free range chicken broth
- 2 Cups water
- 2 carrots, thinly sliced
- 2 ribs celery, thinly sliced
- ¹⁄³ Cup Arrowhead Mills Long Grain Brown Rice
- ¹⁄³ Cup wild rice
- ¾ teaspoon curry powder
- ¼ teaspoon sea salt
- 2 Tablespoons safflower margarine
- 1 pound boneless, skinless turkey breast, cut into ¾-inch pieces
- 2 Cups thinly sliced mushrooms
- 1 Cup buttermilk
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- Directions:
- In a large saucepan, combine the broth, water, carrots, and celery.
- Bring to a boil over high heat.
- Stir in the brown rice, wild rice, curry powder, and salt.
- Reduce the heat to low, cover, and simmer for 25 minutes, stirring occasionally.
- Meanwhile, melt margarine in a skillet over medium-high heat.
- Add the turkey, and cook, stirring frequently, for 5 minutes, or until browned.
- Remove with a slotted spoon to a bowl.
- Add the mushrooms to the skillet and cook, stirring, for 5 minutes, or until lightly browned.
- Remove to the bowl with the turkey.
- Stir the turkey and mushrooms into the broth mixture.
- Continue simmering for 15 minutes, or until the rice is tender and the turkey is cooked.
- Stir in the buttermilk.
- Cook for 1 minute, or until heated through.
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