Place 1 lb ground turkey in large saucepan with 1 tbsp garlic salt, 1 tbsp oregano, a few splashes each of apple cider vinegar and golden rum and about 1 tbsp or so of honey (any type). Brown on 5.5 (medium high). Clean, pit, and chop 3 old but firm peaches and add to pot half way through browning, stirring together.
Add one 13.5 oz can unsweetened first pressing coconut milk, half the can of non-alcoholic apple cider, 1 lb frozen broccoli cuts, and 3 squeezes of garlic ajo. Stir together, drop heat to medium, and cook for 15-25 minutes.
Add 2 cups water, bring to a rolling boil on high and let boil for a few minutes before stirring in 2 cups of rice. Cover, drop heat to 2 (low), and cook for 15 minutes. Should be hardly any liquid left after, but if need be you can leave lid off and cook away excess liquids.
I topped mine with shredded Italian cheeses and salt (as shown here). You can use just plain salt, butter, margarine, faux cheese topping, soy sauce, or other appropriate toppings as desired.