Servings: 6 (1 1/3 cup)

Ingredients

• 5 cups low sodium chicken broth
• 1/2 cup quick-cooking wild rice, uncooked
• 1/2 cup celery
• 1/2 cup onion
• 1/2 cup red bell pepper
• 2 garlic cloves
• 1/2 cup carrots
• 2 cups chopped turkey, cooked
• 1/4 tsp black pepper
• 1 tbsp olive oil
• 2 bay leaves
• 1/4 tsp Mrs. Dash® Original herb seasoning blend
• 1 1/2 tsp dried thyme

Directions

1. Dice the onion, carrots and celery. Mince garlic. 
2. Cut cooked turkey into cubes.
3. In a saucepan, bring 1 ¾ cups of low sodium chicken broth to a boil. Add quick-cooking wild rice to pan and bring to a boil. Reduce to medium-low. Cover and let simmer for 5 minutes or until liquid is absorbed. Set aside.
4.  In a large pot, heat oil over medium-high heat. Add celery and sauté for 3-4 minutes. 
5. Add onions, bell pepper, carrots and garlic and sauté for 3-4 minutes.
6. Add to pot remaining low sodium chicken broth, bay leaves, turkey, Mrs. Dash®, thyme, and pepper. Bring to a boil and then turn down heat and simmer for 15 minutes.
7. Remove bay leaves and add cooked wild rice. Serve Immediately.

Other Tips and Ideas:

• Substitute turkey with cooked ground turkey or cooked chicken
• If you prefer to use regular wild rice instead of quick-cooking wild rice, add 1/2 cup rice to 2 cups of broth or water and bring to a boil. Simmer rice for 50 minutes or until rice kernels puff open.

Nutritional Facts (per 3 meatballs plus 1 cup spaghetti and 2 tbsp marinara sauce)

Calories: 226
Carbohydrate: 13g
Potassium: 374mg
Protein: 22g                            
Sodium: 92mg                                        
Phosphorus: 188mg

Recipe adapted from DaVita.

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