Turkey Stew with Carrot, Celery, Parsley & Peas over Rice

Directions

1. Rinse the basmati rice under cold water in a sieve, then drain and transfer it to a small saucepan. Add fresh water and bring to a boil over high heat.
2. While the rice cooks, wash and dry the carrots, celery, onion, and parsley; dice the carrots and celery and set aside.
3. In a medium saucepan, start heating over medium-high heat.
4. Peel and dice the onion and garlic; combine them with the carrot and celery in the bowl.
5. When the pan is hot, drizzle in oil and coat the bottom. Add the ground turkey, vegetables, and spices; cook, breaking up the turkey, until the mixture is browned and the vegetables soften, about 4–5 minutes.
6. Shave the parsley leaves from the stems, then finely chop the leaves.
7. Add the tomatoes, broth, peas, and soy sauce to the turkey and vegetable mix; bring to a boil.
8. In the bowl reserved for veggies, whisk a bit of water with cornstarch to make a slurry.
9. When the stew boils, reduce heat to a simmer and whisk in the slurry gradually until the mixture thickens, about 2 minutes.
10. Stir in half of the parsley and remove from heat; keep the rest ready for serving.
11. To serve, divide the rice and stew into bowls and sprinkle with the remaining parsley.