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.