roasted turkey , leftover or chicken from carcass (turkey carcass may be split to fit in stock pot)
giblets, cut up
water , to cover carcass
2 ham hocks, or 1/2 ham steak
2 shiitake mushrooms, fresh or dried (cut up)
3 carrots, cut up
3 stalks celery, with leaves , cut up
1 onion, chopped
1 ginger, shredded
1 clove garlic , minced
1 tsp salt
½ tsp pepper
1 tbsp parsley
½ tsp paprika
2 cups rice, any kind but Minute rice
Place roasted turkey or chicken carcass (with meat) in a stockpot.
The Turkey carcass can be split in half to fit in the pot.
Cover with water.
Bring to boil, then lower heat to simmer approximately for 4 hours.
Remove the carcass from the pot and place it in a bowl then set aside to cool.
When cool, remove meat from bones with a fork and discard bones.
Return meat to stock in a pot, add cut up ham steak or ham hocks, chopped vegetables, ginger, garlic, and spices.
Add 2 cups of rice.
Bring to boil and lower heat to simmer for 45 to 60 minutes, until rice is cooked.
Sugar: 4g
:
Calcium: 80mg
Calories: 595kcal
Carbohydrates: 83g
Cholesterol: 71mg
Fat: 16g
Fiber: 4g
Iron: 2mg
Potassium: 653mg
Protein: 26g
Saturated Fat: 6g
Sodium: 706mg
Vitamin A: 8108IU
Vitamin C: 12mg
