Ingredients:
1 3⁄4 cups uncooked instant brown rice
2 cups water
1⁄4 teaspoon salt
2 teaspoons vegetable oil
1 lb turkey breast strips for stir-fry
1 medium red bell pepper, cut into thin strips
2 cups small broccoli florets
1 can (101⁄2 oz) readyto- serve low-sodium chicken broth soup
4 teaspoons cornstarch
4 teaspoons curry powder
1⁄2 teaspoon ground ginger
1⁄4 teaspoon salt

Method:
1 Cook brown rice as directed on package, using water and 1⁄4 teaspoon salt.

2 Meanwhile, in 12-inch nonstick skillet, heat oil over mediumhigh heat. Add turkey; cook 5 to 8 minutes, stirring frequently, until browned. Stir in bell pepper and broccoli. Cook 2 minutes.

3 In small bowl, mix remaining ingredients. Stir into turkey and vegetables.

4. Heat to boiling. Reduce heat; cover and cook 2 to 3 minutes or until vegetables are crisp-tender and turkey is no longer pink in center. Serve over brown rice.

healthy twist:
Brown rice is light tan in color because it still has the bran covering. It provides more fiber than white rice, which has had the bran covering removed.

Curried turkey stir fry recipe