3/4 lb. turkey tenderloin (or left over), cut into bite size pieces
1 1/2 qts. water
2 stalks celery, sliced
1 med. onion, chopped
2 chicken bouillon cubes
1 tsp. salt
1/4 tsp. poultry seasoning
1 bay leaf
1/2 c. uncooked long grain rice
2 carrots, scraped & sliced

Combine the first 8 ingredients in a Dutch oven. Bring to boil, cover, reduce heat and simmer 40 minutes. Add rice and carrots, cover and simmer 20 minutes more until rice is tender. Remove bay leaf. Yield: 1 1/2 quarts.