- Ingredients
- 1 tbsp (15 mL) Butter
- 4 Green Onions, sliced
- 2 Celery stalks, chopped
- 3 cups (750 mL) chopped cooked Turkey
- ½ cup (125 mL) chopped dried Apricots
- ½ tsp (2 mL) Ginger
- 2 cups (500 mL) Turkey Broth
- 2 cups (500 mL) instant Rice
- ½ cup (125 mL) Currants
- ¼ cup (50 mL) chopped fresh Parsley
- Directions
- Sauté onions and celery in butter in large frypan. Add turkey, apricots, ginger and broth. Bring to a boil, stir in rice and currants. Remove from heat, cover and let stand 5 minutes. Toss with parsley.
- Tip
- Serve with steamed snow peas and a crisp salad.
