Ground Turkey Thyme & Rosemary Wild Rice

1 lb Extra Lean Ground Turkey
1 Medium Onion (chopped)
3 Celery Stalks (chopped)
2 tsp Minced Garlic
1 tsp Thyme (ground, dried)
1 tsp Rosemary (dried)
1 Tbsp Brommel & Brown Spread (or butter)
1 1/2 Cups Blend Rice (brown, wild, red)
2 Cups Chicken Broth 99% Fat Free
1/2 tsp Salt
Pinch Black Pepper

However you decide to measure the rice whether it be liquid cup, dry cup, coffee cup etc..., use the same unit of measurement to be consistent with the broth.

In a large skillet or pot (recommended) add butter, garlic, onions and celery to med hi heat until vegetables begin to look translucent. Add salt, pepper, thyme, rosemary and thawed turkey to the mix until turkey is thoroughly cooked.

Add chicken broth and rice to the mixture. Bring to a rolling boil on high heat and cover for 10 minutes (rice will plump and liquid will evaporate) then turn the heat down to a simmer for another 10 minutes.

Serve and enjoy.

If you do not have a glass lid to see through, try to keep the number of times you open it limited throughout the cooking process.

Serving Size: 6