Turkey with Wild Rice



  • 1 Tbsp. olive oil
  • 2 cloves garlic, finely chopped
  • ½ cup dry wild rice
  • ½ cup dry long-grain brown rice
  • 3 cups sliced mushrooms (like button, crimini, or portobello)
  • 1 Tbsp. reduced-sodium soy sauce
  • Ground black pepper (to taste; optional)
  • 3 cups low-sodium organic chicken broth (or vegetable broth)
  • 6 oz. cooked turkey breast, cut into 1-inch strips (or chicken tenders)
  • ½ cup chopped fresh broccoli florets
  • Cayenne pepper (to taste; optional)
  • 2 Tbsp. finely chopped fresh parsley (for garnish; optional)


  1. Heat oil in large saucepan over medium-high heat.
  2. Add garlic, wild rice, and brown rice; cook, stirring frequently, for 1 to 2 minutes, or until garlic is soft.
  3. Add mushrooms, soy sauce, and pepper (if desired); cook, stirring frequently, for 2 to 3 minutes, or until mushrooms begin to release liquid.
  4. Add broth and bring to a boil; reduce heat to low, cover tightly, and gently boil for 40 minutes.
  5. Add broccoli and turkey, stir; gently boil for an additional 5 minutes. Remove from heat and let sit for 10 minutes.
  6. Add cayenne if desired.
  7. Portion into 3 serving bowls; garnish with parsley if desired.

Turkey with Wild Rice

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