1/2 cup diced onions
2 T olive oil
1 cup brown rice
6 cups turkey stock
1/4 cup dried Porcini mushrooms
1/2 cup hot water
1 bunch fresh Swiss chard, washed, de-stemmed and chopped
1 1/2 cup coarsely chopped cooked turkey meat
Sea salt (fine) and pepper, to taste

You will also need:
Large pot with lid
Large spoon

Saute the onions in olive oil over medium heat for about five minutes.  Add the brown rice and saute for about two minutes.  Add the turkey stock.  Turn up the heat and bring the mixture to a boil.  Reduce the heat until you have a slow simmer.  Cover the pot. 

Meanwhile, soak the porcini mushrooms in the hot water until they are tender.  Remove them from the water.  Keep the water – we will use it, as well.  Chop the mushrooms and add them to the soup.  Add the mushroom water to the soup.  Be careful not to get any sand from the bottom of the bowl into the soup pot.  Stir the soup and continue to simmer.  After about 30 minutes of cooking, add the chopped Swiss chard and the turkey meat.  Cook for about 20-30 minutes longer until the rice is tender.  Add fine sea salt and pepper to taste.  

Serve immediately with a thick slice of crusty whole-grain bread and a favorite salad.

Comments are closed.