Name: Turkey Stew with Carrot, Celery, Parsley & Peas over Rice
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 1 ½ cups basmati rice; 6 medium carrots; 6 sticks celery; 710 ml chicken or vegetable broth; 3 (398 ml) cans diced tomatoes; 2 cups frozen peas; 3 cloves garlic; 1.02 kg ground turkey; 1 small bunch Italian (flat-leaf) parsley; 1 ½ medium yellow onions; black pepper; cornstarch; extra virgin olive oil; oregano, dried; paprika; salt; soy sauce; thyme, dried

Turkey Stew with Carrot, Celery, Parsley & Peas over RiceTurkey Stew with Carrot, Celery, Parsley & Peas over Rice — a 40-minute dinner recipe with 18 ingredients, serving 6.Ingredients

1 ½ cups basmati rice

6 medium carrots

6 sticks celery

710 ml chicken or vegetable broth

3 (398 ml) cans diced tomatoes

2 cups frozen peas

3 cloves garlic

1.02 kg ground turkey

1 small bunch Italian (flat-leaf) parsley

1 ½ medium yellow onions

black pepper

cornstarch

extra virgin olive oil

oregano, dried

paprika

salt

soy sauce

thyme, dried

Instructions

Using a strainer or colander, rinse the rice under cold, running water, then drain and transfer to a medium saucepan. Add water and bring the mixture to a boil over high heat.

Meanwhile, wash and dry the fresh produce.

Once the liquid comes to a boil, stir the mixture, cover the saucepan, and reduce heat to low. Cook rice until liquid is fully absorbed, 15-18 minutes. Once done, remove rice from the heat and let it stand, still covered, for 5 minutes.

Meanwhile, peel, trim, and small dice carrots; trim and small dice celery. Place both in a medium bowl.

Peel, halve, and small dice onions; peel and mince garlic. Add both to the bowl with the carrot and celery.

Preheat a large pot over medium-high heat.

Once the pot is hot, add oil and swirl to coat the bottom. Add turkey, veggies, and spices; cook, breaking the turkey apart with a spoon, until the veggies are softened and turkey is browned and crumbly, 5-6 minutes. (Reserve bowl for later use.)

Meanwhile, shave parsley leaves off the stems; discard stems and mince the leaves.

When the turkey is done, add tomatoes, broth, peas, and soy sauce to the pot; stir to combine and bring the stew to a boil.

Meanwhile, in the reserved bowl, make a slurry by whisking water with cornstarch until smooth.

Once the stew is boiling, reduce heat to medium, and add the slurry in a steady stream while stirring. Continue to cook, stirring occasionally, until thickened, 3 minutes more.

Add half of the parsley to the stew, stir to combine, and remove from heat. (Reserve remaining parsley for serving.)

To serve, divide rice and stew between bowls; sprinkle with reserved parsley and enjoy!

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