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Ingredientes
- 3/4 c. rice
- Salt as needed
- 1 Tbsp. extra virgin olive oil
- 2 x ribs celery ribs trimmed, and
- cut into 1/2" slices
- 2 x pared carrots pared, and
- cut into 1/2" slices
- 1 med onion minced
- 1 can peeled plum tomatoes - (28 ounce)
- 10 ounce frzn minced spinach (thawing isn't necessary)
- 2 c. minced cooked leftover turkey
- 4 c. turkey stock
- 1 x bay leaf
- 1/4 tsp thyme
- 1 tsp warm red pepper sauce - (to 2 tspns)
- Freshly-grnd white pepper to taste
- 1 Tbsp. chopped fresh basil
Direcciones
- Combine rice, 1/2 tsp. salt and 1 1/2 c. water in a small pot. Bring to boil. Reduce heat to low. Cover and simmer 20 min or possibly till rice is tender and water absorbed.
- Meanwhile, heat extra virgin olive oil in 5-qt Dutch oven. Add in celery, carrots and onion and saute/fry till tender over medium heat, about 5 min. Add in tomato liquid from can. Chop tomatoes and add in. Add in spinach, turkey, turkey stock, bay leaf, thyme, warm red pepper sauce and salt and pepper to taste. Cook over medium heat, uncovered, for 10 min. Remove bay leaf. Stir in basil and cooked rice.
- This recipe yields 6 entree servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 544g | |
| Recipe makes 4 servings | |
| Calories 323 | |
| Calories from Fat 60 | 19% |
| Total Fat 6.79g | 8% |
| Saturated Fat 1.44g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 52mg | 17% |
| Sodium 594mg | 25% |
| Potassium 976mg | 28% |
| Total Carbs 39.81g | 11% |
| Dietary Fiber 5.7g | 19% |
| Sugars 4.3g | 3% |
| Protein 25.8g | 41% |
