Instructions: Combine rice, 1/2 teaspoon salt and 1 1/2 cups water in a small pot. Bring to boil. Reduce heat to low. Cover and simmer 20 minutes or until rice is tender and water absorbed.

Meanwhile, heat olive oil in 5-quart Dutch oven. Add celery, carrots and onion and saute until tender over medium heat, about 5 minutes. Add tomato liquid from can. Chop tomatoes and add. Add spinach, turkey, turkey stock, bay leaf, thyme, hot red pepper sauce and salt and pepper to taste. Cook over medium heat, uncovered, for 10 minutes. Remove bay leaf. Stir in basil and cooked rice.

This recipe yields 6 entree servings.

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