Prep: 10 minutes

Cook: 20 minutes

Makes: 4-6 servings

¼ cup Butter Olive Oil
1 onion, chopped
1 carrot, diced
1 rib celery, diced
8 oz. boneless, skinless turkey, diced
5 cups chicken stock
½ tsp. salt
¼ tsp. pepper
1 ½ cups cooked rice
1 tbsp. Stonewall Kitchen Sun-Dried Tomato Pesto

In a large saucepan, heat oil. Add onion, carrot, celery, pesto, salt and pepper. Cook gently for about 5 minutes until the vegetables are fragrant and tender. Add turkey and cook another 5-6 minutes.  Add chicken stock and bring to a boil cooking for 10 minutes. Add rice and cook for further 5 minutes.

Taste and adjust seasoning if necessary. Serve.