Rating: 3.14 stars
85 Ratings
  • 5 star values: 13
  • 4 star values: 11
  • 3 star values: 39
  • 2 star values: 19
  • 1 star values: 3

Barley or orzo can stand in for rice from one batch to the next in our tasty and Quick Turkey and Rice Soup.

Martha Stewart Living, November 2008

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Servings:
4
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Ingredients

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Directions

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  • Melt butter in a medium saucepan over medium-high heat. Add leek, celery root, parsnip, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper. Cook, stirring occasionally, until leek is translucent, about 2 minutes.

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  • Add stock, and bring to a boil. Reduce heat, and simmer until vegetables are tender, about 5 minutes. Stir in turkey and rice, and cook until heated through. Season with salt and pepper, and serve immediately.

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Reviews (1)

85 Ratings
  • 5 star values: 13
  • 4 star values: 11
  • 3 star values: 39
  • 2 star values: 19
  • 1 star values: 3
Rating: 5 stars
12/31/2013
Delicious! I followed this almost exactly as written...the only difference is that I used half white rice and half wild rice. I can't wait to try this again the next time I make a turkey!