Sprouts and Turkey

• 2 cups turkey stock
• 1/3 cup whole wheat flour
• 1/2 cup diced carrots
• 1/2 cup chopped onion
• 1/2 cup chopped green pepper
• 1/2 cup chopped celery
• 2 cups cooked diced turkey
• 1/2 teaspoon curry powder
• 1 cup bean sprouts
• 2 cups cooked brown rice

In a large saucepan, heat stock to boiling point. Transfer 1 1/4 cup of the stock to a 2 cup glass measuring cup. Stir flour into remaining stock. Gradually add reserved hot stock, stirring constantly, until thickened. Add all vegetables except sprouts, and simmer for 20 minutes or until vegetables are tender but not overcooked. Add turkey and curry powder; cook a few minutes longer. Add sprouts last.
Serve over rice.
Recipe adapted from "The Little Mountain Bean Bible Cookbook"