Ingredients
Units Scale
- 1/4 cup butter
- 1 small onion, chopped finely
- 2 carrots, peeled and chopped
- 1 stalk celery, chopped
- 1/4 cup flour
- 5 cups turkey broth
- 2 cups milk
- 3/4 cup long grain rice
- 2 1/2 cups chopped cooked turkey
- 1/4 cup fresh parsley leaves or 1 Tablespoon dried parsley
- 2 tablespoons chopped fresh basil or 3/4 teaspoon dried basil
- 1/4 cup fresh lemon juice
- 1 1/2 - 2 teaspoons salt or to taste
- 1/2 teaspoon pepper or to taste
Instructions
- Melt butter in a dutch oven or heavy bottomed stock pot. Add onion, carrot and celery. Cook over medium-low heat until vegetables are softened but not browned. Sprinkle with flour. Stir to coat.
- Slowly pour in milk and turkey broth. Stir to combine. Add rice. Cover and cook until tender, about 20 minutes.
- Stir in turkey, and seasonings.Simmer for 5 minutes or until heated through. Remove from heat. Stir in lemon juice. Garnish with fresh parsley and lemon slices, if desired.
- Prep Time: 20 minutes
- Cook Time: 45 minutes