Heather Barnett is a freelance writer and foodie whose work has been featured in blogs, websites, magazines, and TV and radio ads. She spends her free time relaxing with her soulmate, Keith; her dog, Mosby "The Fly Slayer;" and Felix th...
If your New Year’s resolutions included healthier eating, this high-fiber, low-fat dish will fill you up quickly and keep you fuller longer. Featuring brown rice, ground turkey and mushrooms, all you’ll need to complete this savory meal is a fresh, green salad.
Savory ground turkey & mushroom rice recipe
Serves 4 to 6
1/2 medium yellow onion, diced
1 clove garlic, minced
1 pound ground turkey
1/4 teaspoon celery salt, divided
1-1/2 tablespoons Worcestershire sauce
2 cups instant brown rice (unprepared)
1 (10-1/2 ounce) can cream of mushroom soup
1 tablespoon onion soup mix
1-1/2 to 2 cups vegetable stock
8 - 10 button or baby bella mushrooms, sliced
Freshly cracked pepper
Season the raw ground turkey by mixing in Worcestershire sauce, 1/8 teaspoon of celery salt and 15 grinds of pepper.
In a large skillet (cast-iron is best), sauté the mushrooms in cooking spray on medium heat until well browned on both sides.
Add onions and five grinds of pepper, continuing to sauté until translucent.
Add garlic and continue to sauté for 90 seconds.
Stir in seasoned ground turkey, turn the heat to high and cook until well browned, making sure the turkey is broken into small pieces.
While turkey is browning, mix the unprepared rice, condensed mushroom soup, remaining celery salt, onion soup mix and 15 grinds of pepper in a large, microwave-safe bowl.
Slowly stir in vegetable stock until somewhat soupy and microwave on high for nine to 12 minutes or until rice is tender. (Note: The final mixture will still be somewhat soupy. Don't over-microwave it, as you'll need extra sauce to coat the turkey mixture.)
Mix the turkey mixture with rice mixture and serve.