Container Equivalents (per serving): 1 Red, 1 Green, 1 Yellow
2 teaspoons olive oil
1 1/2 cups chopped carrots (from about 5 medium)
1 cup chopped celery (from about 3 stalks)
1 cup chopped yellow onion
4 cloves garlic, minced
4 cups of low sodium-vegetable broth
Salt and freshly ground black pepper, to taste
1/4 teaspoon dried thyme
2 cups brown rice, cooked
1/2 cup packed parsley
3 cups shredded turkey (leftover from Thanksgiving!)
1. Heat oil in a large pot over medium heat. Add carrots, celery and onion and saute 3-4 minutes.
2. Add garlic and saute for 30 seconds.
3. Add broth, thyme, salt and pepper. Bring to boil over medium-high heat.
4. Add turkey and parsley.
5. Add brown rice