A great way to use leftover turkey and delicious on a coolish fall night.

This recipe will easily serve 6 people and most likely will provide leftovers for lunch.

1 cup diced turnip  (yes, it is a pain to chop but you can do it.  Cut a small piece off one side and lay the turnip on that flat side.  It will be easier to slice off another piece)

1 medium onion diced

1/2 cup sliced fennel

1 cup chopped celery

1/4 cup chopped fresh dill

1 TBLSP. sunflower oil

1 TBLSP. Butter

 

3 cups brown rice.  I used long grain brown basmati for this recipe

5 cups turkey or chicken stock

3 cups diced turkey

1 tsp. salt

1/2 tsp. ground pepper

1 TBLSP. curry powder

1 tsp. ground ginger or 1/2 tsp. grated fresh ginger

**Optional:  1 tsp.Lee Kum Kee chili garlic sauce (for just a little kick)

1 398 ML can coconut milk

 

GETTING STARTED

large cooking pot that holds up to at least 12 cups

 

dice vegetables

In pot, melt on medium heat, butter and oil

Add onion and cook for a couple of minutes

add the rest of the vegetables and cook for 5 minutes, stirring every once in a while

to the partially cooked vegetables, add rice

stir and turn heat up to medium high

add chicken stock and stir to combine

Bring to boil

add the rest of the ingredients except for turkey and coconut milk

reduce heat to medium.  you want the liquid to simmer slowly

allow to cook on medium heat until the rice has soaked up most of the liquid.  This will take approximately 30 minutes.  Taste the rice!!

**Please note:  If the liquid is gone and the rice is still not cooked, add 1/2 cup of water and

add coconut milk and turkey

continue to cook for 15 minutes.  Rice should be puffed and soft but not mushy.

Serve with salad and fresh bread.