Ingredients
2 cloves garlic
mushrooms caps quartered
2 TB EVOO
1/2 onion chopped
1 lb ground turkey (broken up)
1 small zucchini cubed
1.5 bell peppers finely chopped (red, green, and orange or yellow)
fish sauce to taste (optional)
1 can low sodium V8 juice
1/2 TB herbs de provance
1 tsp tarragon
1 TB chili pepper flakes
salt and pepper to taste
3 cups cooked brown rice
Parmesan cheese coarsely grated (optional)
Preparation
In a 14 inch fry pan saute mushrooms and garlic with 1 TB EVOO and salt and pepper to taste until softened. Remove from pan and add other TB of EVOO, onion and ground turkey. Cook on med-high until browned, breaking up turkey during cooking. Add peppers and zucchini and saute adding seasonings half way through. Optional fish sauce addition. When softened add V8 juice add in brown rice and add back mushrooms. Let simmer 5 min. optional cheese garnish.
