Italian-Ish Ground Turkey With Rice |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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I found a recipe on here and by the time I got through all my changes I realized I had a new recipe. The family loved it and told me I should post, so here it is. The seasoning gives the turkey a sausage flavor. My husband thought I could have added more rice to stretch it even more but I think the 4 cups was pleanty. Add less if you want it more meaty. Don't be afraid to try brown rice or some other favorite. Also, I think this would be GREAT with broccoli rabe in stead of escarole but I'm the only one in the house who likes it. If you like a little spice add some red pepper flakes when you add the other herbs. This is a quick and easy meal. I figured 30 min. from start to finnish but that depends on how fast you chop. I have a rice cooker so I don't have to babysit the rice and usually chop as I go, so my times may be off. Ingredients:
2 tablespoons olive oil |
1 lb ground turkey |
1 teaspoon fennel seed |
1 teaspoon dried sage |
1/4 teaspoon seasoning salt |
1 garlic clove, minced |
1 small onion, diced |
1 red bell pepper, diced |
1 head escarole, washed and torn |
1 cup chicken broth |
4 cups jasmine rice, cooked |
Directions:
1. Cook the ground turkey and onion in a large skillet until the turkey is cooked through. If your turkey is on the fatty side than you may not need the oil but if not, use it.
2. Add the herbs including the garlic and cook for an other minute and stir to combine all the flavors. Drain off the fat if necessary.
3. Add the bell pepper. Let cook for a few minutes than add the escarole and pour the chicken broth over the top.
4. Cook and stir to wilt the escarole and get the pepper to your desired level of doneness (I like it to have a little bite to it). The broth will evaporate quickly but if it doesn't don't worry, the rice will soak it up.
5. Add the cooked rice and stir to combine.
6. Serve hot.
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