Ingredients
Equipment
Method
Cook the grain
- Rinse 1/2 cup dry brown rice under cold water. In a small saucepan combine the rice with 1 cup water, bring to a gentle boil, reduce heat to low, cover and simmer for 30–35 minutes or until tender and water is absorbed. Remove from heat and let sit covered for 5 minutes, then fluff with a fork and allow to cool slightly.
Prepare turkey and vegetables
- Heat a nonstick skillet over medium. Add 1 tsp olive oil, then add the lean ground turkey. Cook, breaking into small pieces, until no longer pink (about 6–8 minutes). Drain any excess liquid from the pan.
- Add the shredded cabbage to the skillet with the cooked turkey, reduce heat to medium-low and cook 4–6 minutes until the cabbage softens but is not mushy. Remove from heat and let mixture cool slightly.
Combine and bind
- In a large mixing bowl combine the cooked turkey and cabbage, 1/2 cup canned plain pumpkin, 1 tbsp ground flaxseed, the cooked brown rice, and 1 large beaten egg. Mix thoroughly so the egg helps bind the mixture and the pumpkin distributes evenly.
- Stir in 1 tbsp finely chopped fresh parsley. Taste is not necessary for dogs; do not add salt or seasoning. Allow the mixture to cool to room temperature before serving.
Serve and store
- Portion into appropriately sized servings for your dog's weight (see portion guidance below). Serve cooled. Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze individual portions for up to 1 month.
