Turkey-Brown Rice Pilaf

You need the planned-overs from Grilled Jamaican Turkey to make this easy pilaf, so make sure you’ve planned ahead!

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Prep Time 10 min
Total Time 20 min
Servings 0

Ingredients

1/2: pound cooked turkey breast tenderloin

2: teaspoons vegetable oil

2: cups cooked brown rice or bulgur

1: medium carrot, finely chopped (1/2 cup)

2: medium green onion, chopped (2 tablespoons)

1: medium celery stalk, finely chopped (1/2 cup)

2: tablespoons Progresso® chicken broth (from 32-oz carton)

1: tablespoon grated Parmesan cheese

2: tablespoons chopped fresh parsley, if desired

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Directions

1 Chop turkey. Heat oil in 10-inch nonstick skillet over medium-high heat. Cook rice, carrot, onions and celery in oil 5 minutes, stirring frequently, until vegetables are tender and rice is toasted light brown.
2 2. Stir in broth and turkey; reduce heat to medium-low. Cover and cook about 5 minutes, stirring occasionally, until hot. Top with cheese and parsley.

EXPERT TIPS

Expert Tips

Here's a tip for using extra broth. Freeze leftover broth in an ice-cube tray. When cubes are frozen solid, place in a freezer bag to store. One cube, which is 2 tablespoons, can be quickly thawed to use in a recipe.

Use Progresso® reduced-sodium chicken broth and reduced-fat Parmesan cheese for a healthy twist.

Got questions? Our experts have the answers. Ask Betty now.