Rice Pilaf with Turkey



  • 1 Tbs. olive oil
  • 1 small leek, washed and thinly sliced
  • 4 garlic cloves, finely minced
  • 1 cup cubed butternut squash
  • ½ cup wild rice
  • ½ cup brown rice
  • 2½ cups low-sodium chicken broth
  • 2 cups cubed turkey (light and dark meat)
  • ½ cup dried cranberries
  • ½ cup chopped, toasted walnuts
  • 3 cups baby spinach leaves
  • ¼ cup minced fresh basil


  1. Heat olive oil in saucepan over medium heat. Add leeks, and sauté 3 minutes. Add garlic, and sauté 2 minutes more. Stir in squash, wild rice, brown rice, and broth. Bring to a boil, reduce heat, and simmer, covered, 40 minutes, until rice is just done.
  2. Stir in turkey, cranberries, and walnuts, and cook 5 minutes. Stir in spinach leaves and basil, and remove from heat. Cover and let stand 3 minutes, or until spinach is wilted. Season to taste with salt and pepper if desired.