This is a good way to use up left-over rice. Use fresh or canned sweet pink grapefruit for an interesting alternative to the orange. .

- 1 tablespoon olive oil
- 1 medium spoon onion, chopped
- 1 pound skinless lean turkey (such as fillet), cut into thin strips
- 1+1/4 cups unsweetened orange juice
- 1 bay leaf
- 8 ounces small brocolli florets
- 1 large zucchini, diced
- 1 large orange
- 6 cups cooked brown rice
- salt and pepper
- tomato and onion salad, to serve
- 1 ounce pitted black olives in brine, drained and quartered
- shredded basil leaves

1. Heat the oil in a large frying pan and fry the onion and turkey, stirring, for 4-5 minutes until lightly browned.

2. Pour the orange juice and add the bay leaf and seasoning. Bring to a boil and simmer for 10 minutes.

3. Meanwhile, bring a large saucepan of water to a boil and cook the broccoli florets, covered, for 2 minutes. Add the diced zucchini, bring to a boil, cover, and cook for a further 3 minutes (do not overcook). Drain and set aside.

4. Using a sharp knife, peel off the skin and white pith from the orange.

5. Thinly slice down the orange to make round slices, then halve each slice.

6. Stir the broccoli, zucchini, rice and orange slices into the turkey mixture. Gently mix together and season, then heat through for a further 3-4 minutes until piping hot.

7. Transfer the turkey rice to warm serving plates and garnish with black olives and shredded basil leaves. Serve the turkey with a fresh tomato and onion salad.