bones and trimmings from 1 turkey

5 c. water

1 tsp. salt

1 bay leaf

1/4 tsp. poultry seasoning

1/4 tsp. ground white pepper

2 medium carrots, sliced

1 c. whole kernel corn

1 c. chopped onion

1 stalk celery, sliced

1/2 c. uncooked rice

2 Tbsp. chopped fresh parsley

1. Combine turkey, water, salt, bay leaf, poultry seasoning and pepper in Dutch oven or large saucepan; bring to a boil. Lower heat to simmer and cook, covered, 3 to 4 hours. Remove bones; cut off meat and return meat to broth.

2. Add carrots, corn, onion, celery and rice to broth. Simmer, covered, 30 min. or until rice and vegetables are tender. Garnish with parsley.

* If using leftover (cooked) turkey instead of bones and trimmings, please use 5 cups chicken broth to replace the water, salt and seasonings. Heat the chicken broth and continue to step #2.

Special Diets: Low-Fat

For more rice recipes, check out www.usarice.com.