Recipe Summary

5 mins
20 mins
1-1/4 cups


Ingredient Checklist


Instructions Checklist
  • In a small saucepan. cook turkey portion in enough boiling water to cover for 15 minutes or until turkey is no longer pink (internal temperature should be 170°F). Remove from saucepan; cool. Reserve the water the turkey was cooked in. Finely chop the turkey.

Instructions Checklist
  • In a small bowl combine the turkey with the cooked rice. Add just enough of the reserved cooking liquid to moisten. Use within 1 day, or freeze up to 1 month.

Instructions Checklist
Instructions Checklist
To Freeze:
  • Spoon finished food into ice cube trays. Cover with waxed paper and freeze until firm. When ice cubes are frozen, remove cubes from tray and store in a resealable plastic freezer bag or freezer container. Label package with contents and date. Use within 1 month. Before serving, let thaw in the refrigerator overnight.

To Serve:
  • Heat thawed mixture to lukewarm in a small dish set in a pan of hot water. Stir before serving. Always sample a small bite to make sure the food is not too hot.

Nutrition Facts

12 calories; total fatg; saturated fatg; polyunsaturated fatg; monounsaturated fatg; cholesterol 5mg; sodium 4mg; potassium 21mg; carbohydrates 0.5g; fiberg; sugarg; protein 2g; vitamin aRE; vitamin aIU; vitamin cmg; thiaminmg; riboflavinmg; niacin equivalents 1mg; vitamin b6mg; folate 8mcg; vitamin b12mcg; calciummg; ironmg.