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
Preparation
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.
- 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.
