Lunch this afternoon was a combination of left-overs and garden delights. The perfect combination!
1 c long grain brown rice (cooked)
1 c cooked turkey pieces
2 long sweet garden fresh peppers (I used green and red)
2 tbs olive oil
1/2 tsp salt
1 tsp curry powder blend
3 chives, chopped (from the garden)
1 parsley sprig, chopped (from the garden)
1. On medium heat, saute chopped peppers in olive oil for 4-6 minutes.
2. Add remaining ingredients and stir. Cover and heat until warmed through, another 4-6 minutes.