Creamy Baked Turkey With Brown Rice Soup |
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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 2 |
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Delicious, thick, hearty baked soup scaled for a small family (but will double easily for larger families). Serve with crusty bread and a salad for a complete meal. Ingredients:
1 tablespoon olive oil |
1/3 lb ground turkey |
1/3 cup chopped green pepper |
1/2 cup chopped onion |
3 cloves minced garlic (or more to taste) |
1 teaspoon butter or 1 teaspoon margarine |
1/4 cup uncooked brown rice (long-cooking) |
1/2 cup chicken broth |
1/4 teaspoon paprika |
1 teaspoon salt |
1 bay leaf |
1 tablespoon balsamic vinegar |
1 tablespoon fresh sage, chopped |
1 teaspoon fresh basil, chopped |
3/4 cup dry white wine |
1/2 medium zucchini, pared,chopped into large chunks (about 3/4 cup) |
1 cup chopped fresh roma tomato |
3/4 cup monterey jack cheese, grated |
1/2 cup parmesan cheese or 1/2 cup romano cheese, freshly grated |
1/2 cup whipping cream |
Directions:
1. Heat olive oil in skillet; add turkey, stirring to break up meat; add onion, green pepper, and garlic; cook, stirring, until turkey starts to brown but is not fully cooked; then place turkey mixture into 2 quart baking dish generously greased with butter.
2. In same skillet melt 1 t butter, add brown rice, cook stirring until very hot but not browned; then add chicken broth; cook stirring l minute and add to turkey mixture.
3. Add rest of ingredients except cheeses and cream; mix well; cover and bake375 degrees F for 1 hour.
4. Remove from oven and lower temperature to 325 degrees F; stir in cheeses and cream; leave uncovered and bake 10-15 minutes more, but do not allow soup to boil.
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