Gluten free with vegan an option.
200g dry organic wild or brown basmati rice (rinsed)
1 pint free-range chicken or turkey stock
2 tbsp. olive oil
1/2 tsp. dried tarragon
1 tsp. dried thyme
1 onion (chopped)
4 cloves garlic (crushed)
2 tbsp. tapioca starch or arrowroot
1 x 350g can coconut milk
225g cooked turkey (shredded)
Left over vegetables
Bring 250ml of water to a boil (or the amount of water instructed) in a 4 pint saucepan. Add rice and salt. Reduce heat to low and simmer, covered, until rice is tender. Drain well and set aside.
While rice is cooking, heat oil in a medium saucepan and sauté onions, vegetables and garlic for about 7 minutes, stirring frequently.
Stir until the vegetables are tender.
Add the prepared rice, broth, tarragon, thyme, shredded turkey, rock salt and pepper. Bring to a boil.
In a separate bowl, combine starch and coconut milk until smooth.
Stir into rice mixture. Return the mixture to the boil and cook for 1-2 min or until slightly thickened.
Sprinkle with the chopped parsley. Add optional lemon juice for tangy flavor. Adjust salt and pepper to taste.