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Brown rice turkey bowl

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Ingredients

  • 1 1/3 cup dry short-grain brown rice
  • 1/2 teaspoon kosher salt, divided
  • 3 cup low-sodium chicken broth, divided
  • 1 cup 2-pound bone-in turkey breast
  • 1 tablespoon olive oil
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon low-sodium soy sauce, divided
  • 4 cup baby spinach
  • 1 bunch scallions, chopped
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon toasted sesame seeds, optional
  • 1 cup carrots, shredded or chopped

Preparation

Baking Directions:

1.

Preheat oven to 425 degrees.

2.

In a medium saucepan over medium heat, combine rice, 1/4 teaspoon salt, 2 cups broth, 1 cup of shredded or chopped carrots and 1 cup water.

Cover and bring to a boil.

Reduce to a simmer and cook, covered, until rice is tender, about 45 minutes.

3.

Meanwhile, line a baking sheet with foil.

Place turkey on sheet and coat with oil.

Season with remaining 1/4 teaspoon salt and 1/2 teaspoon pepper and brush with 1 1/2 teaspoons soy sauce.

Roast, turning halfway through, until turkey is cooked and a meat thermometer inserted in the center reads 165 degrees, about 50-55 minutes.

Remove from oven and transfer turkey to a cutting board.

Tent with foil and let rest for about 5 minutes.

4.

Stir spinach, scallions and remaining 1 1/2 teaspoons soy sauce into rice with remaining 1 cup warmed broth.

Thinly slice turkey.

Divide rice and sliced turkey among 4 bowls.

Drizzle each with sesame oil and sprinkle with sesame seeds, if desired.

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