"On chilly days, this warms your soul, without all the guilt of a cream-based soup." --Rachel Carver, 32, Sanford, N.C.

Recipe by MyRecipes November 2013

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Credit: Kate Sears; Styling: Gerri Williams for James Reps

Recipe Summary test

prep:
10 mins
cook:
40 mins
total:
50 mins
Yield:
Serves: 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a saucepan, bring rice and 1 1/2 cups water to a boil over high heat. Cover; reduce heat to low. Simmer until rice is still just slightly firm, about 30 minutes.

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  • Warm oil in a large saucepan over medium heat. Add carrots, season with salt and cook, stirring occasionally, until almost tender, about 3 minutes. Add garlic; sauté 30 seconds. Transfer carrot mixture to a bowl. Add turkey to saucepan. Season with salt and pepper. Cook, stirring to break up chunks, until no longer pink, about 5 minutes.

  • Add broth, rice, carrot mixture, kale, garlic powder and onion powder to pan. Taste and season with salt and pepper. Stir and bring to a boil over high heat. Reduce heat to medium and simmer until rice is tender, about 5 minutes. Sprinkle with parsley and serve.

Nutrition Facts

435 calories; fat 19g; saturated fat 4g; protein 29g; carbohydrates 38g; fiber 3g; cholesterol 90mg; sodium 508mg.
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