A complete meal in a bowl, this dish gets its flavor from sriracha sauce, herbs, and spices, as well as filling ingredients, such as turkey, brown rice, and loads of veggies.
18 ingredients
2 cup Rice brown medium grain cooked without salt
3 tablespoon Olive oil
1 cup, chopped Onions raw
4 clove Garlic raw
1 lb Turkey ground 93% lean 7% fat raw
1/4 tsp Pepper black
1/4 tsp Lemon pepper seasoning
1/2 tsp Garlic powder
1/2 tsp, leaves Basil dried
2 cup chopped Broccoli raw
2 cup Cauliflower raw
1/2 cup Chicken broth reduced sodium canned
1 cup, pieces or slices Mushrooms white raw
3/4 cup Tomato sauce canned
1/2 lemon yields Lemon juice raw
1/2 cup Parmesan cheese grated
1/4 cup Parsley fresh or raw herb
1 1/4 tsp Sriracha or hot chile sauce
8 steps
- Make 2 cups of brown rice according to package directions or use leftover brown rice.
- Heat a large skillet over medium heat and add 2 tablespoons of olive oil. Saute onion for 3-5 minutes until soft. Add minced garlic and cook for another minute.
- Place turkey meat in the pan and season with black pepper, lemon pepper, garlic powder, and basil. Cook until turkey is no longer pink and cooked through, about 8 minutes. Set aside.
- In the same pan, add the remaining tablespoon of olive oil. Saute the broccoli and chopped cauliflower for 2-3 minutes. Add chicken stock and cook for an additional 5 minutes until the veggies are crisp tender.
- Add mushrooms and cook for 2-3 minutes.
- Add tomato sauce, stir, and heat for another 1-2 minutes. Squeeze ½ lemon into pan and stir.
- Add cooked turkey to vegetable mixture and sprinkle with parmesan cheese. Toss to combine.
- Serve veggies and turkey over prepared brown rice. Top with chopped parsley and Sriracha sauce.
Tips:
You can save time by using packaged raw broccoli and cauliflower florets.
Cremini mushrooms work particularly well in this dish.
Feel free to get creative with the veggies - you can add sweet or bell peppers, diced tomatoes, asparagus, or spinach.
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