Curried Turkey and Rice Recipe

You can vary the amount of curry used, depending on how spicy you like your dishes. This is one of the Beretta’s favourite leftover meals!


  • 1 Cup Brown and wild rice blend, cooked according to package directions, for 2 cups cooked rice
  • 2 Cups chicken broth
  • 4 Tablespoons butter
  • 2 Tablespoon whole wheat flour
  • 1 large onion, diced
  • 2 garlic cloves, finely chopped
  • 2 teaspoons curry powder, or paste
  • 2 ½ cups diced cooked turkey
  • 1 Cup sour cream or greek yogurt
  • ½ bunch cilantro, finely chopped, for garnish


In large skillet melt butter and add chopped onion and garlic.  Brown for 5-6 minutes on medium heat.  Add flour and curry, mix thoroughly.    Slowly add broth and whisk while adding.  Mixture should start to thicken.  Add diced turkey and heat through.  Lower temperature and add sour cream to mixture.  Once sour cream is mixed, remove from heat and cover.  Serve over cooked brown rice and garnish with cilantro.  Serves 4 people.


Buon Appetito,



About The Chef: Cynthia Beretta

Cynthia Beretta, Co-Founder of Beretta Farms and founder of Beretta Kitchen, is no stranger to food. A gifted entrepreneur, mother of three, organic cattle rancher and self-proclaimed ‘foodie’, Cynthia has over twenty-five years of experience in the food industry. Born on the original Earth Day in the 1970s, Cynthia jokes she was destined for sustainable and organic greatness. In 1993, fresh out of school with no farming experience to speak of Cynthia and her husband Michael embarked on an unconventional path and founded Beretta Farms. Since then the couple has expanded their network of like-minded farmers across the country, partnering with those that share the core value of raising animals humanely with love and respect As both businesses continue to grow and thrive, Cynthia never forgets to carve time out of her busy schedule to share a hearty home cooked meal with her family.

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