Garlic Broth With Basmati Rice, Turkey and Squash

• 6 cups water
• 10 garlic cloves, crushed, peels removed
• Salt to taste
• 1 bay leaf
• 2 sprigs thyme or 1/4 to 1/2 teaspoon dried thyme
• 13 cup basmati rice, rinsed
• 1 cup sliced or diced winter squash or zucchini
• 23 cup shredded turkey
• 1/4 cup chopped fresh parsley
• 1 tablespoon extra virgin olive oil (optional)
• Freshly ground pepper (optional)

1. Combine water, garlic, salt, bay leaf and thyme in a soup pot or saucepan and bring to a boil.
2. Reduce heat to low, cover and simmer 30 minutes.
3. Taste and adjust salt.
4. If you want a stronger flavor, simmer for another 5 to 10 minutes.
5. Using a skimmer or a slotted spoon, remove garlic, bay leaf and thyme sprigs from broth.
6. Bring back to a simmer and add rice and winter squash if using (but not the zucchini).
7. Cover and simmer 10 minutes, or until rice and squash are tender.
8. If using zucchini, add when rice is tender and simmer another 5 to 10 minutes, until soft but still bright.
9. Stir in parsley and turkey and heat through.
10. Taste, salt and pepper if desired, and serve.

water, garlic, salt, bay leaf, thyme, basmati rice, winter, turkey, parsley, extra virgin olive oil, freshly ground pepper

Taken from cooking.nytimes.com/recipes/1017007 (may not work)