Ingredients
The following ingredients have 4 Servings
- 2 Tbsps coconut oil, avocado oil, or olive oil
- 3 cloves fresh garlic, minced
- 8 ounces mushrooms, thinly sliced
- 1 yellow onion, diced
- 3 carrots, peeled and diced small
- 4 stalks celery, diced
- 1/2 tsp dried thyme
- 1 Tbsp gluten-free flour
- 4 cups turkey, OR chicken stock/broth
- 1 cup quick-cooking wild rice (see notes)
- 3-4 cups shredded, cooked Turkey meat
- 2 cups unsweetened coconut milk
- sea salt and freshly ground black pepper to taste (about 1/4 teaspoon each)
- 2 Tbsps chopped fresh parsley leaves
- 1 sprig fresh rosemary
Instruction
- Add oil to a large stockpot over medium heat. Stir in garlic, mushrooms, onion, carrots, celery, and thyme.
- Cook, stirring occasionally, until tender, about 3-4 minutes.
- Whisk in flour until lightly browned, about 1 minute.
- Add stock/broth and bring to a boil, scraping up any browned bits. Add rice and reduce heat to a low simmer. Cover pot and allow to cook for 5 minutes.
- Stir in shredded turkey (or chicken), and then add coconut milk into the pot, rosemary, sea salt, and pepper to taste.
- Simmer on medium-low heat for an additional 15-20 minutes, covered, stirring occasionally.
- Serve warm, garnished with fresh parsley and rosemary, if desired.
- Rice notes: Quick-cooking wild rice has been parboiled to reduce the cooking time. Conventional wild rice takes 40 to 50 minutes to cook. Be sure to check the cooking directions on the rice packaging when selecting your rice—some brands labeled “quick” take about 30 minutes to cook. If you can't find the quick-cooking variety, just pre-cook conventional wild rice, and add it in along with the turkey.
