NEW RECIPE: TURKEY AND RICE

Wow - I actually have updated in a a quarter!  LOL - I am notorious for forgetting to put up posts, so, yeah.

I have a new recipe for you - it is so simple I don't know why I haven't thought of posting this before, maybe because it is so easy to do.

I do this in my Instant Pot .... I also use long grain long cook rice.

but ... here we go:

tURKEY & RICE

Ingredients:
1 lb. Festive ground turkey ($1.97)
1 can peas & carrots - do NOT drain (or veg of your choice)
1 pint turkey broth (you can use chicken broth as well)
2 cans cream of soup (chicken, mushroom, or celery)
2 cups long grain white rice, not minute rice!

Okay here we go

1.cook your meat until no pink shows, if you are using fresh veg I suggest cooking it now for root type veg (onions, carrots, etc)
2.remove the turkey, do NOT drain - you want the fat
3. add the rice into the pot and cook it for a few seconds, just long enough to make it look "yellow" but don't burn it. Or you can skip this part - I did.
4.Open the soup and add it.
5. Use the liquid from the peas and carrots and use it to cleam out the soup cans (try to get every drop) and put extra liquid in. Give it a quick stir.
6.Put in the peas & carrots.
7. Put the meat back in.
8. put on the lid, closing the vent.
9. Push "Pressure Cook" or "Manual" for 10 minutes.

when it goes off, let it rest for 5-10 minutes then release any pressure left.

OVERVIEW
We really liked this ... it made enough for use to eat most of it the first night, but the second night I had to add another 1 1/2 Cups of dry rice and another pint of broth.

It was very good ... I had used Italian sausage ground turkey from Festive, sold at Walmart for $1.97 as of this date ... I like it, normally its a SWEET tyep, but this particular package had a bit of a "bite" to it ... yikes ... but the second day, it had 
mellowed" out a lot.

To reheat, I simply used a metal spoon to scrape it off the pan leaving part of the edge empty - that's where I had added the new rice and broth.

I reheated it on pressure for only 7 minutes this time since the pot was cold.

So, if you are using left over rice - I suggest only doing it for like 4 minutes with the pint of liquid.

You may notice that I am using a lot of canned goods - peas & carrots, soups, etc.- that's because I have (a)a lot of canned stuff ... and (b)I want to lean to use what I have.  I mean, I have always stocked my pantry, but in general, I only use about 1/2 of it before it goes "bad" ... but I'm turn ... well ... I'm older now, not quite "retirement age" but ... close .... lol

You likely will not find "Turkey" broth in the grocery store, but chicken stock can be used as well.

See my previous post for how to make Turkey broth ... oh, it tastes so good! I did mine up after New Years and canned it up. I used pint jars, because it works best for out 3 person house hold - I used to use quarts when we still had 6 of us at home.