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Ingredients Jump to Instructions ↓

  1. 1 teaspoon 5ml Canola oil

  2. 2 Carrots - julienned

  3. 2 Celery stalks - sliced

  4. 2 Onions - chopped

  5. 2 tablespoons 30ml All-purpose flour

  6. 1 cup 237ml Low-sodium chicken broth

  7. 2 cups 474ml Cubed cooked skinless turkey breasts

  8. 2 cups 474ml Sliced mushrooms

  9. 1 Unsweetened pineapple chunks - (20 oz) - reserve juice

  10. 1 teaspoon 5ml Dried thyme leaves

  11. 1/4 teaspoon 1 1/3ml Dried sage

  12. 4 cups 640g / 22oz Hot cooked brown rice

Instructions Jump to Ingredients ↑

  1. In a large nonstick skillet, heat the oil. Add the carrots, celery and onions; cook, stirring as needed, until softened, 6 to 8 minutes.

  2. In a small bowl, combine the flour with 2 tablespoons cold water; mix to a smooth paste. Stir in the broth; mix until smooth and pour into the skillet. Cook, stirring constantly, until the mixture boils and thickens, 2 to 3 minutes.

  3. Stir in the turkey, mushrooms, pineapple and its juice, the thyme and sage; bring to a boil. Reduce the heat and simmer, covered, until heated through, 3 to 4 minutes. Serve the rice, topped with the turkey mixture.

  4. This recipe yields 4 servings.

  5. Per Serving: 460 Calories, 4 g Total Fat, 1 g Saturated Fat, 48 mg Cholesterol, 101 mg Sodium, 82 g Total Carbohydrate, 7 g Dietary Fiber, 26 g Protein, 88 mg Calcium.

  6. Serv1ng Provides: 2 Breads, 3 Fruit/Vegetables, 2 Protein/Milk.

  7. Points Per Serving: 8.

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