This is a very easy and satisfying dish that we all love. Add a side of vegetables and you have yourself a delicious meal.
2 Turkey thighs
2 TB olive oil
1 TB butter
3 bay leaves
2 medium sized onion (chopped)
4 garlic cloves (minced)
1/4 cup of fresh parsley (chopped)
1/8 tsp of dried thyme
2 cups of rice
Place turkey thighs in a large soup pot and cover with water. Add 1/2 tsp salt, 1/2 tsp peppercorns and 3 bay leaves.
Bring to a boil and reduce heat and cook for 60 minutes.
Preheat oven to 350
Remove the turkey from the pot.
Save the turkey broth
Place a pot over medium heat, add olive oil and butter.
Add the chopped onions and sauté until slightly browned.
Add minced garlic and sauté for about 3 more minutes.
Add 4 cups of the turkey broth
Add 2 TB of chopped parsley
1/2 tsp salt and 1/4 of black pepper
Grease a casserole dish.
Place your cooked turkey thighs on top of the rice.
Bring the turkey broth to a boil.
Pour the turkey broth over the rice
Place the casserole dish into the oven for 45-60 minutes
Fluff up the rice, and top with the rest of the parsley when serving.
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