A great recipe for winter! Gluten, dairy and wheat free. White rice can be used.

1 pound boneless, skinless turkey breast, cut into 1/2-inch cubes
1 teaspoon olive oil
1 onion, chopped
400ml chicken stock
50g (2oz) cup wild rice
2 carrots, thinly sliced
150g (6oz) chopped broccoli florets
1 tablespoon chopped fresh, or 1 teaspoon dried, sage leaves
Salt and pepper, to taste
1 tablespoon of corn flour

1.Sauté turkey in oil in large saucepan until lightly browned.

2. Add onion and cook until tender. Stir in stock, wild rice,
and carrots. Heat to boiling; reduce heat and simmer, covered,
until rice is tender, about 45 minutes.

3. Stir in broccoli and sage; simmer until broccoli is tender,
about 5 minutes.

4. Add a tablespoon of corn flour with two tablespoons of cold water. Add the corn flour mix to the stew and heat to thicken. Season to taste with salt and pepper.

5. Serve while hot.