About this recipe:An all-in-one dish that is perfect when you have a lot of leftover turkey. Add additional vegetables to make the dish even more hearty.
900ml chicken stock
500g cubed cooked turkey
1 1/2 teaspoons dried oregano
1 teaspoon dried basil
1 teaspoon dried sage
salt and freshly ground black pepper, to taste
100g uncooked long grain rice
1 tablespoon olive oil
3 cloves garlic, minced
1 onion, finely chopped
2 carrots, finely chopped
350g mushrooms, sliced
3 tablespoons plain flour
250ml milk, or as needed
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Method Prep:15min › Cook:45min › Ready in:1hr
In a large saucepan, bring chicken stock to the boil. Stir in turkey and season with oregano, basil, sage, salt and pepper. Add rice; reduce heat. Cover and simmer until rice is tender, 20 to 25 minutes.
Meanwhile, heat olive oil in a saucepan over medium heat. Saute garlic, onion, carrots and mushrooms until tender. Thoroughly mix in flour. Transfer to stock mixture.
Stir milk into the mixture till you achieve your desired consistency. Continue to cook, stirring occasionally, until thickened, about 10 minutes.