NOTE: I prepared the rice and carrots in my rice cooker. For stovetop method, after rinsing and soaking the rice in the saucepan, add the carrots & olive oil, bring to boil, reduce heat, cover tightly and simmer until liquid is absorbed.
*I love the flavor that the Swanson Flavor Boost imparts, but you can use 3 standard chicken stock cubes in it's place or 2 cups of homemade chicken stock (omitting water if using homemade).
**Evaporated milk may be substituted for less fat
Rinse brown rice and drain. Place rice in the insert of a rice cooker. Add the 2 1/2 cups of water and let it soak for 45 minutes.
Then add the sliced carrots and the olive oil. Set to "COOK". This should take about 40 minutes, but check the water level. I try not to let it start to brown on the bottom (although that would taste nice in this).
When rice has completed the cooking cycle, heat the 2 tbs of butter over medium heat in a 4-5 quart dutch oven or stock pot. Add the celery and the onions. Cook until onions and celery are soft, stirring frequently to prevent burning.
Add the Flavor Boost (or stock cubes) and water--if using homemade stock do NOT add the 2 cups of water!! Add the turkey or chicken and heat to boiling.
Add the cooked brown rice and carrots, stirring well.
Reduce heat and add cream, stirring until heated through. Add salt and pepper if needed--I needed no extra since the Swanson product is well seasoned.