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“Inspired by a recipe on Pine nuts or pecans make a great addition/substitution. So do dried sweetened cranberries or dried cherries.”

Ingredients Nutrition


  1. Combine water, rice and salt in a pot with a tight fitting lid. Over high heat, bring to a boil with the lid off. When boiling, cover tightly and reduce heat to low/simmer. After 20 minutes, turn off the heat and let stand in the covered pot at least another 10 minutes (20 is okay).
  2. In a large skillet over medium-high heat, saute bacon until crisp and brown, about 10 minutes. Remove to a small bowl.
  3. Add onion, celery, carrot, mushrooms and thyme. Saute until vegetables are tender, about 5 minutes. (If using ground turkey, add it with the vegetables and cook until no longer pink, 8-10 minutes.).
  4. Add peas, corn, almonds, raisins, apple, reserved bacon, cooked turkey (if using), chicken soup base, soy sauce, parsley and pepper. Stir well to combine. When heated through, add rice and stir again. Add salt if needed.

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