Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons olive oil
  • 1 onion, diced
  • 4 carrots, peeled and diced
  • 4 celery stalks, diced
  • 1 garlic clove, minced or pressed
  • 2 teaspoons minced fresh thyme ((or ½ teaspoon dried thyme))
  • 1 bay leaf
  • 4 cups homemade turkey stock, homemade chicken broth, or store-bought chicken broth
  • ⅔ cup wild rice blend
  • 2 ½ cups water
  • 2-3 cups (about 8-11 ounces) cooked, shredded leftover turkey ((or substitute with cooked, shredded chicken))
  • 2 tablespoons chopped fresh parsley
  • Salt and pepper, to taste

Instruction

  • Heat the oil in a large Dutch oven over medium-high heat until shimmering. Add the onion, carrots and celery and cook until softened, about 5 minutes. Add the garlic and cook, stirring, until fragrant, about 30 seconds.
  • Add the thyme, bay leaf, broth, rice and water. Bring to a boil; reduce heat to low and simmer (covered) for about 35 minutes, or until rice is tender.
  • Stir in cooked turkey and simmer just until heated through. Remove bay leaf.
  • Add fresh parsley; taste and season with salt and pepper, if necessary.
  • Serve immediately, or allow to cool completely before storing in an airtight container in the refrigerator for up to 3 days.