- 10 cups Safeway Chicken Broth, divided
- 1 1/2 cups frozen petite whole onions, thawed
- 1 (6 ounce) package Eating Right American Basmati and Wild Rice Blend
- 2 tablespoons O Organics Extra Virgin Olive Oil
- 2 cups diced butternut squash (1/4-inch dice)
- 6 ounces shredded cooked turkey
- 4 ounces cremini (brown) mushrooms, stems trimmed, halved, and thinly sliced
- 2 tablespoons chopped fresh O Organics Thyme
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- In a medium stockpot over high heat, combine 7 1/2 cups chicken broth, onions, and rice blend (including seasoning packet). Bring to a boil, reduce to a simmer, cover, and cook until rice is tender, about 45 minutes.
- Meanwhile, in a large skillet over medium-high heat, warm olive oil. Add squash and cook, stirring occasionally, until starting to brown, about 6 minutes. Add turkey, mushrooms, thyme, salt, and pepper and cook, stirring occasionally, until vegetables are tender, about 4 minutes. Stir in remaining 2 1/2 cups stock, scraping up any browned bits in skillet. Transfer mixture to a bowl or plate; set aside until rice is tender.
- Add vegetable mixture to rice mixture, stirring until ingredients are heated through.