Turkey and Mushroom with Brown Rice

Ingredients

• Brown rice

  Long-grain, raw

  2 cup or 370g

• Onions

  Raw

  1 medium or 110g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Italian Seasoning

  McCormick

  1 tsp or 1g

• Chicken broth

  Soup, canned, less/reduced sodium

  6 cup or 1.44kg

• Ground turkey

  Poultry food products, raw

  24 oz or 684g

• Mushrooms

  Enoki, raw

  2 cup sliced or 130g

• Mushrooms

  White, raw

  2 cup, pieces or slices or 140g

• Almond milk

  Plain

  2 cup or 480g

• Cornstarch

  2 tbsp or 15g

• Water

  Plain, clean water

  8 tbsp or 118g

• Basil

  Fresh

  2 tbsp, chopped or 5g

Directions

1. Cook the brown rice according to package directions, then set aside.
2. Warm a large soup pot over medium heat. Add the chopped onion, a pinch of salt and pepper, and the Italian seasoning with a splash of chicken broth. Cook, stirring, until the onion is translucent.
3. Add the ground turkey and cook, breaking it into small pieces, until no longer pink and lightly browned.
4. Stir in the enoki and white mushrooms. Pour in enough chicken broth to cover the mixture, bring to a gentle simmer, and cook until the mushrooms are tender, 5–7 minutes.
5. Pour in the almond milk. In a small bowl, whisk the cornstarch with the water to make a smooth slurry, then drizzle it into the pot while stirring. Simmer until slightly thickened, 2–3 minutes.
6. Fold in the cooked brown rice and simmer gently for 5–10 minutes to meld flavors. Stir in the chopped basil, then taste and adjust salt and pepper before serving.