On Wednesdays I like to cook up something quick and easy but really tasty! It is that part of the week when you just want to either put your feet up and relax or get out and do something fun. So the mid-week meal series I will bring you will have you enjoying your evenings without spending too much time cooking or cleaning!
We are still getting some rainy days now and again in Vancouver, I have my friend visiting from the UK and after spending a lovely hot weekend in Osoyoos for Chris’s Birthday we came back to a very rainy Monday! But it was actually nice after all the sun and salads to be able to cook up something comforting! We made a few different soups and pesto and olive bread! Those recipes will follow when it gets a bit chillier!
This is a nice hearty soup that is really easy to make, it’s also handy if you have any left over turkey or chicken which will make it even quicker. Be sure you use wild rice as it gives the dish a lovely rich nutty flavour and it’s really good for you. Wild rice has more fiber, protein and iron and less fat than brown rice, it is also high in vitamin B and contains all of the essential amino acids.
- 3 leeks sliced
- 1 small onion chopped
- 2 garlic cloves minced
- 14 green beans, trimmed
- 6 white mushrooms, sliced
- 450 grams Turkey Breast Fillets chopped
- 1 tablespoon of Thyme finely chopped
- 946 mls of chicken stock
- 1/2 wild rice
- 1 tablespoon of olive oil
Saute the leeks in a tablespoon of olive oil on a medium low heat for 5 mins, add the garlic, mushrooms and rice then simmer for a further 2 minutes. Add the stock and remaining ingredients and bring to the boil. Turn down the heat and simmer for 40 mins covered. Serve and enjoy!