Soy-Braised Turkey with Turkey Rice

• 1 medium shallot, thinly sliced, plus 1 small shallot, quartered
• 1 tablespoon red wine vinegar
• 1/2 teaspoon sugar
• Salt
• 1/3 cup light or low-sodium soy sauce
• 2 cups water
• 2 tablespoons light brown sugar
• 2 garlic cloves, coarsely chopped
• 2 tablespoons coarsely chopped fresh ginger
• 3 cups shredded dark turkey meat
• 2 1/2 cups Turkey Stock or chicken stock
• 1 1/2 cups uncooked jasmine rice
• 1/4 cup rendered turkey fat

1. In a small bowl, combine the sliced shallot, red wine vinegar, sugar and 1/4 teaspoon of salt.
2. Let stand, stirring occasionally, until the shallot is softened, about 1 hour.
3. In a saucepan, mix the soy sauce, water, brown sugar, quartered shallot, garlic and ginger; bring to a boil.
4. Add the dark turkey meat and cook over low heat, stirring, until the liquid is reduced by half, 1 hour.
5. Meanwhile, in a medium saucepan, combine the turkey stock with the rice, turkey fat and a pinch of salt and bring to a boil.
6. Cover and simmer over low heat until the rice is tender and the stock is absorbed, about 20 minutes.
7. Cover the saucepan with a kitchen towel, then cover with the lid and let the rice steam for 20 minutes.
8. Fluff the rice with a fork.
9. Spoon the soy-braised turkey into bowls, add the turkey rice and garnish with the pickled shallot rings.

shallot, red wine vinegar, sugar, salt, light, water, light brown sugar, garlic, fresh ginger, turkey meat, turkey, jasmine rice

Taken from www.foodandwine.com/recipes/soy-braised-turkey-turkey-rice (may not work)