Ingredients

The following ingredients have 6 Servings
  • 1 tablespoon butter or avocado oil
  • 1 large onion, diced
  • 3 large carrots, sliced to 1/4″
  • 3 celery stalks, diced
  • 1 cup baby bella mushrooms, diced
  • 3 garlic cloves, minced
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon dried thyme
  • 1 teaspoon dried parsley
  • 5 cups turkey stock or chicken broth
  • 1 teaspoon fish sauce
  • 1 cup wild rice
  • 2-3 cups shredded cooked turkey breast (leftover thanksgiving turkey works great for this, or shredded chicken works as well)

Instruction

  • In a large dutch oven or stock pot, over medium heat and add butter/oil.
  • When hot add onions, carrots, celery and salt and pepper to the pot and cook until beginning to soften, about 5 minutes.
  • Add the mushrooms and garlic and cook another 5 minutes.
  • Add thyme, parsley and 4 cups of the turkey stock, fish sauce, and rice.
  • Bring to a simmer and then cover and simmer for 30 minutes.
  • Add the turkey and simmer, uncovered, another 30-50 minutes, until the rice is cooked.
  • Taste and adjust seasoning and add more broth if needed.