Lemon Rice with Turkey

 

1

cup uncooked long-grain brown rice

2 3/4

cups water

8

medium green onions, chopped (1/2 cup)

2

cloves garlic, finely chopped

1

cup chicken broth

1 1/2

lb uncooked turkey breast slices, about 1/4 inch thick, cut into 3x1/4x1/4-inch strips

2

teaspoons grated lemon peel

1/3

cup lemon juice

1

tablespoon capers, rinsed, drained

1/4

teaspoon pepper

3

tablespoons chopped fresh parsley

• 1 Cook brown rice in water as directed on package; drain if necessary.
• 2 In 12-inch skillet, cook onions, garlic and broth over medium heat about 3 minutes, stirring occasionally, until onions are tender.
• 3 Stir in turkey. Cook 3 minutes, stirring occasionally.
• 4 Stir in cooked rice and remaining ingredients except parsley. Cook about 3 minutes, stirring occasionally, until rice is hot and turkey is no longer pink in center. Remove from heat. Stir in parsley.