- ½-quart Butter Warmer
- 1-quart Mixing Bowl
- Chef’s Knife
- 6-quart Dutch Oven with cover
- 5 cups chicken broth
- ½ teaspoon saffron in threads
- 4 cloves garlic, finely chopped
- 1 cup onion, chopped
- 1 cup celery, chopped
- 1 cup green bell pepper, seeded and cubed
- 4 cups tomatoes, diced
- 1 cup carrots, diced
- 1 pound lean ground turkey
- 1 cup green peas
- 4 tablespoons oregano
- 2 bay leaves
- Salt and black pepper to taste
- 2 cups uncooked rice
In the ½–quart Butter Warmer, add ½ cup chicken broth and simmer for 4 minutes at medium-high heat. Combine broth with saffron in the 1-quart Mixing Bowl; stir well.
With the Chef’s Knife, chop garlic, onions and celery. Using the same knife, cut green bell pepper, tomatoes and carrots according to the instructions.
Preheat the 6-quart Dutch Oven for 3 minutes at medium-high temperature. Add turkey, and cook for 4 minutes or until crumbly; stir frequently. Remove meat and set aside. Insert veggies, herbs, salt and pepper to taste; cook for 5 minutes. Add the remaining 4½ cups of chicken broth and saffron mixture; put turkey back and add rice; mix well. Cover with Redy-cook® valve open. When it whistles (7 minutes approx.), close it and reduce temperature to low; cook for 15 more minutes. Serve hot.