Ingredients
Equipment
Method
Prepare ingredients
- Measure the brown rice and rinse under cold water; peel and dice the turnip and peel/grate the carrot; chop the parsley and set the pumpkin and yogurt nearby.
- Trim any visible fat from the chicken breast; keep it boneless and skinless.
Cook rice and chicken
- In a medium saucepan, combine the rinsed brown rice and 1 cup of the water (reserve remaining water for the chicken). Bring to a gentle boil, reduce to low, cover and simmer 25 minutes or until rice is tender and water is absorbed; remove from heat and keep covered.
- While rice cooks, place the chicken breast in a separate small pot with the remaining 1 cup water (or low-sodium homemade broth). Bring to a simmer, cover, and cook 10–12 minutes until the thickest part reaches 165°F (74°C). Remove chicken, let cool slightly, then shred into bite-sized pieces with two forks.
Cook vegetables & combine
- In the pot used for the chicken (wipe and reuse) or a small saucepan, add the diced turnip and grated carrot with 2–3 tablespoons water. Cover and simmer 6–8 minutes until tender but not mushy; drain any excess water.
- In a large mixing bowl, combine the cooked rice, shredded chicken, cooked turnip and carrot, and pumpkin puree. Stir gently to mix evenly.
- Drizzle the olive oil and fold in the chopped parsley. Taste for texture (no salt). If mixture is too dry, add a tablespoon of the reserved cooking water to reach a moist, mashable consistency appropriate for your dog.
Serve and cool
- Allow the mixture to cool until lukewarm. Spoon appropriate portions into your dog's bowl and, if using, add up to 2 tablespoons plain Greek yogurt atop each serving for creaminess.
- Portion control: serve according to your dog's size (see FAQs). Discard any uneaten food left at room temperature after 2 hours.
Storage
- Cool leftovers quickly, transfer to an airtight container, and refrigerate up to 3 days or freeze in single-serve portions for up to 1 month. Reheat only until warm and stir well; ensure no hot spots before serving.
