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Prep 20min
Total60min
Servings6
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Ingredients
1
cup uncooked long-grain brown rice
2 3/4
cups water
8
medium green onions, chopped (1/2 cup)
2
cloves garlic, finely chopped
1
cup chicken broth
1 1/2
lb uncooked turkey breast slices, about 1/4 inch thick, cut into 3x1/4x1/4-inch strips
2
teaspoons grated lemon peel
1/3
cup lemon juice
1
tablespoon capers, rinsed, drained
1/4
teaspoon pepper
3
tablespoons chopped fresh parsley
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Steps
1
Cook brown rice in water as directed on package, drain if necessary.
2
In 12-inch skillet, cook onions, garlic and broth over medium heat about 3 minutes, stirring occasionally, until onions are tender.
3
Stir in turkey. Cook 3 minutes, stirring occasionally.
4
Stir in cooked rice and remaining ingredients except parsley. Cook about 3 minutes, stirring occasionally, until rice is hot and turkey is no longer pink in center. Remove from heat. Stir in parsley.
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To reduce fat, refrigerate the chicken broth before using; the fat will rise to the top and you can remove it easily.
Whole Grain Serving: 1
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