Ingredients:
1 pound boneless, skinless turkey breast, cut into 1/2-inch cubes
1 teaspoon olive oil
1 onion, chopped
3 cups reduced-sodium fat-free chicken broth
1/2 cup wild rice
2 carrots, thinly sliced
2 cups chopped broccoli florets
1 tablespoon chopped fresh, or 1 teaspoon dried, sage leaves
Salt and pepper, to taste
Directions:
Saute turkey in oil in large saucepan until lightly browned. Add onion and cook until tender. Stir in broth, wild rice, and carrots. Heat to boiling; reduce heat and simmer, covered, until rice is tender, about 45 minutes.
Stir in broccoli and sage; simmer until broccoli is tender, about five minutes. Season to taste with salt and pepper.
Recipe makes four servings Turkey Rice Stew.
Nutritional information per serving:
Calories: 250
Fat: 3.8g
Cholesterol: 44.7mg
Sodium: 196mg
Carbohydrates: 24.6g
Protein: 29g
Fiber: 1g
Exchanges: 1 Vegetable, 1 Bread, 3 Meat
