1 cup brown rice
1 tablespoon vegetable oil
2 carrots, peeled and diced small
1 yellow onion, finely diced
4 cloves garlic, finely diced
2 inches fresh ginger, peeled and minced
12 cups water
2 tablespoons chicken base or 2 bouillon cubes
2 cups turkey meat, diced
1 teaspoon ground cinnamon
1 teaspoon ground cumin
½ teaspoon ground ginger
½ teaspoon ground turmeric
½ teaspoon red pepper flakes
Juice of 2 limes or 2 tablespoons white balsamic vinegar
1 teaspoon salt
½ teaspoon ground white pepper
½ bunch cilantro, chopped
½ bunch green onions, finely diced
- In a medium saucepan, cover brown rice with boiling water and set aside.
- Heat oil with carrots, onion, garlic and ginger in a stockpot over medium heat. Cook, stirring occasionally, until vegetables have softened, about 10 minutes.
- Add water, chicken base, turkey and spices. Strain the soaking brown rice and add to pot. Simmer on medium until rice is cooked, about 30 minutes. Finish with lime juice, salt and white pepper.
- Serve in soup bowls and garnish with cilantro and green onions.