American · Dinner
Turkey and Wild Rice Stew
Diced turkey thigh simmered with wild rice, carrot, celery, onion and mushroom in herbed chicken broth, finished with cream and thyme. Bay leaf and black pepper season the pot while wild rice adds nutty texture. Served hot as a hearty single-bowl stew.
$5
20 minsPrep
55 minsCook
75 minsTotal
MediumLevel
Nutrition per serving
671Calories
45.1gProtein
34.9gFat
45.4gCarbs
8.3gSugar
4.1gFiber
1928mgSodium
267mgChol
18.5gSat Fat
782mgPotassium
89mgCalcium
2.8mgIron
0.8mcgVitamin B12
3.9mgVitamin C
gluten-free
egg-free
protein-rich
herb-salt
hidden-gems
gluten-free
Instructions
1
Prep
Dice the turkey thigh, onion, carrot and celery, slice the mushrooms and mince the garlic so everything is ready before heating.
2
Sear
Melt the butter with the olive oil in a heavy pot over medium-high heat and brown the turkey four to five minutes until edges are golden, then lift out.
3
Saute
Add the onion, carrot, celery, mushrooms and garlic to the pot over medium heat and cook eight minutes until softened and mushroom liquid cooks off.
4
Simmer
Return the turkey with wild rice, chicken stock, thyme and bay leaf, bring to a gentle boil then cover and cook forty minutes on low until rice grains split open.
5
Plate
Stir in the cream, simmer five minutes until thickened, discard the bay leaf, season with salt and pepper, then ladle out and scatter parsley over.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz400g turkey thigh, boneless
- 2/3 cup120g wild rice
- 2 tbsp28g butter
- 2 tsp2 tsp olive oil
- 2/3 cup100g onion
- 22 small (80g) carrot
- 22 stalk (80g) celery
- 5 oz140g mushroom
- 2 clove2 clove garlic
- 3 1/2 cups840ml chicken stock
- 1/2 cup120ml heavy cream
- 2 tsp2 tsp fresh thyme leaves
- 22 bay leaf
- 2 tbsp2 tbsp parsley
- 1/2 tsp1/2 tsp salt
- 1/2 tsp1/2 tsp black pepper
