TURKEY STEW WITH BROWN RICE

TURKEY STEW WITH BROWN RICE, PEAS AND CARROTS

Ingredients
2 ½ lbs. organic turkey legs or thighs
2 cups organic brown rice
1 bag organic peas and carrots

Preparation
Place the turkey into a pot with enough water to cover. Do not season.
Bring to boil, then lightly cover and reduce heat to simmer for about an hour or 1 ½ hours, until meat is ready to fall off the bones.
Let cool so turkey can be handled.
Remove turkey to a plate.
Pour broth into a bowl, removing any bone bits.
Measure 1 quart of broth to return to the soup kettle. Add more water, or other broth, if needed to create one quart.
Pour broth back into soup kettle.
Next, bring the broth to a boil.
Add 2 cups organic brown rice, stir, and bring back to a boil.
Reduce heat to lowest setting, place tight lid on kettle, and cook for 45 minutes.

While rice is cooking, remove cooked turkey from bones and cut into chunks. Note that cartilage and a little well-cooked skin are fine, but don’t include too much fat.
For last 10 minutes of the rice cooking time, add 1 bag of mixed organic peas and carrots to the rice mixture in the pot
Lastly, add the turkey chunks to the rice and vegetable mixture in the pot.
Let mixture cool.