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Recipe Summary

prep:
5 mins
cook:
20 mins
Yield:
about 1-1/4 cups
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Ingredients

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Directions

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  • In a small saucepan. cook turkey portion in enough boiling water to cover for 5 minutes. Add green beans and cook 10 minutes more or until turkey is no longer pink (internal temperature should be 170°F) and green beans are tender. Remove turkey and beans from saucepan; cool. Reserve the water the turkey was cooked in. Finely chop the turkey and beans.

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

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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

13 calories; total fatg; saturated fatg; polyunsaturated fatg; monounsaturated fatg; cholesterol 6mg; sodium 4mg; potassium 26mg; carbohydrates 0.7g; fiberg; sugarg; protein 2g; vitamin aRE; vitamin a 49IU; vitamin c 1mg; thiaminmg; riboflavinmg; niacin equivalents 1mg; vitamin b6mg; folate 8mcg; vitamin b12mcg; calciummg; ironmg.

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