Rice Soup

Phase 3 (Stabilized)

2 Tbsp. Coconut Oil
3 oz. turkey or chicken breast
1/2 cup onions
3 cloves garlic
1 cup pepper, sliced (I used red, yellow and green)
2 stalks celery, chopped
1/4 cup jalapeno pepper, sliced
1 tbsp. rice vinegar
1 tbsp. cilantro, chopped fine
3 cups low sodium organic chicken broth
1 can black beans, drained and rinsed
1/2 cup Farro (or wild/brown rice)
1 cup spinach
1/2 avocado, without skin and seeds

Roast turkey or chicken breast, chop in small pieces then saute with coconut oil, garlic and onions to bring out flavor. Add peppers and saute until slightly soft. Add black beans, vinegar and cilantro and add to larger pot with broth. Add Farro (or rice) and cook until done. Last 5 minutes add the spinach and cook on low. Transfer to a bowl and top with avocado and enjoy.

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Ingredients: P3 Stabilized

1 cup Farro
2 1/2-3 cups water
2 Tbsp. organic butter
2 tsp. sea salt
1 tsp. pepper
1 Tbsp. coconut flour
1/2 c. coconut milk
1 c. onion, chopped
1 c. celery, chopped
1 c. peas
3 whole large chicken breast, cooked and diced
1 bunch broccoli, slightly steamed OR 1 10 oz. pkg. frozen broccoli, cooked
1/2 c. white cheese, grated (I used White Cheddar)

In a medium saucepan, combine Farro, celery, water and 1 teaspoon salt. Heat to boiling. Cover and simmer for about 8 minutes, or until Farro is tender and water is absorbed.

Melt butter in a medium saucepan or skillet. Saute chicken for about 1 minute; stir in coconut flour, pepper, and remaining 1 teaspoon salt. Continue to cook, stirring constantly. Stir in coconut milk and 1 1/3 cups water. Continue cooking and stirring until sauce thickens and gently boils for about 1 minute. Place Farrow mixture into a 9 x 13 pan. Add chicken with sauce mixture. Sprinkle with cheese and bake at 375° for 20 minutes.

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