Turkey Stew with Carrot, Celery, Parsley & Peas over Rice
- Time
- 35 min
- Serves
- 4
- Style
- Default
Ingredients
- 1 cupbasmati rice
- 4 mediumcarrots
- 4 stickscelery
- 16 fl ozchicken or vegetable broth
- 2 (14.5 oz) cansdiced tomatoes
- 1 ⅓ cupsfrozen peas
- 2 clovesgarlic
- 1 ½ lbground turkey
- 1 small bunchItalian (flat-leaf) parsley
- 1 mediumyellow onion
- black pepper
- cornstarch
- extra virgin olive oil
- oregano, dried
- paprika
- salt
- soy sauce
- thyme, dried
Cookware
- can opener
- chef's knife
- colander
- cutting board
- garlic press (optional)
- large pot
- measuring cups
- measuring spoons
- medium saucepan
- mixing bowls
- stirring spoon
- vegetable peeler
- whisk or fork
Per serving
- Calories
- 650
- Protein
- 46g
- Carbs
- 70g
- Fat
- 22g
- Fiber
- 10g
- Sodium
- 293mg
Method
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