• 2 cups water or chicken stock
• 1 cup white rice
• 1 Tbs. vegetable oil
• 3/4 cup celery, chopped
• 4 scallions, chopped
• 2 cloves garlic, crushed
• 1/3 cup red wine
• 1 lb. canned kidney beans, rinsed and drained
• 2 cups cooked turkey, diced
• 1/4 cup dried oregano, crumbled
• 1/8 tsp. pepper
• 1-1/2 cups water
• 1 Tbs. cornstarch, blended with 1 Tbs. water
• 3 Tbs. lite soy sauce

Boil water in a medium saucepan over high heat. Stir in rice and immediately reduce heat to low. Cover and simmer 20 minutes or until rice is tender and liquid is absorbed. Heat oil in a saucepan over medium heat. Stir-fry celery, scallions and garlic 2 minutes. Stir in next 6 ingredients, cover pan and bring to a boil. Reduce heat to low and simmer 15 minutes. Stir cornstarch mixture into pan. Bring to a boil and cook, stirring, 1 minute. Remove from heat and stir in soy sauce. Serve over rice.

Per serving: calories 512, fat 11.6g, 21% calories from fat, cholesterol 57mg, protein 31.1g, carbohydrates 66.8g, fiber 9.0g, sugar 4.9g, sodium 579mg, diet points 9.9.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.7, Fruit: 0.0, Bread: 3.2, Lean meat: 2.7, Fat: 1.0, Sugar: 0.0, Very lean meat protein: 1.1

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The recommended wines are: Sauvignon Blanc, Pinot Noir, or White Zinfandel.