1 tsp canola oil
2 carrots, julienned
2 celery stalks, sliced
2 onions, chopped
2 Tbs all-purpose flour
1 cup low-sodium chicken broth
2 cups cubed cooked skinless turkey breasts
2 cups sliced mushrooms
1 can unsweetened pineapple chunks - (20 oz), reserve juice
1 tsp dried thyme leaves
1/4 tsp dried sage
4 cups hot cooked brown rice


In a large nonstick skillet, heat the oil. Add the carrots, celery and onions; cook, stirring as needed, until softened, 6 to 8 minutes.
In a small bowl, combine the flour with 2 tablespoons cold water; mix to a smooth paste. Stir in the broth; mix until smooth and pour into the skillet. Cook, stirring constantly, until the mixture boils and thickens, 2 to 3 minutes.
Stir in the turkey, mushrooms, pineapple and its juice, the thyme and sage; bring to a boil. Reduce the heat and simmer, covered, until heated through, 3 to 4 minutes. Serve the rice, topped with the turkey mixture.