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02-20 Hoisin Turkey Rice or Quinoa

When I read some culinary mysteries, I really didn't think I would like the recipes but I liked DMD's. As I have made this for a few years, my favorite version has changed from the original recipe. I, of course, think its an improvement. =)

Bring to a boil:
2 c chicken stock
then add:
1 c wild rice blend OR combine brown & white rice OR quinoa
cover and reduce to simmer 15-20 minutes. (less is for quinoa)

In separate pan, lightly toast over medium heat, watching carefully:
1/2 c pine nuts
Set aside. This is optional, I have used sliced almonds, also.

Sauté:
sesame oil or canola oil
1/2 colored bell pepper
3 carrots, diced
when they are softened, add:
handful of deli turkey, cubed*
*OR Brown in separate pan:
1/2 - 1 lb ground turkey breast (make sure you read the label for breast meat)
then add to vegetables.
1/2 c edamame, thawed
and/or:
1/2 c petite peas, thawed
7 - 12 oz Hoisin Sauce (on the Asian aisle)
When heated through, add pine nuts and remove from heat.
Stir with desired amount of cooked grain - add more hoisin sauce if needed.

Adapted from recipe by Diane Mott Davidson
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