Ground Turkey & Butternut Rice Bowl

4
Servings
5m
Prep Time
25m
Cook Time
30m
Ready In


"Recipe source: Cooking Light"

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (334 g)
  • Calories 410
  • Total Fat - 15.6 g
  • Saturated Fat - 2.6 g
  • Cholesterol - 62.4 mg
  • Sodium - 1072.9 mg
  • Total Carbohydrate - 32.6 g
  • Dietary Fiber - 6.2 g
  • Sugars - 5.4 g
  • Protein - 36.3 g
  • Calcium - 96.7 mg
  • Iron - 3.2 mg
  • Vitamin C - 6.2 mg
  • Thiamin - 0.2 mg

Step 1

In a saucepan bring 1 1/3 cups water, 1/2 teaspoon salt and 1/4 teaspoon pepper to a boil over medium high heat. Add squash and rice; return to a boil. Cover and reduce heat to medium low; cook until tender (15 minutes). Remove from heat and let stand covered for 2 minutes. Drizzle rice mixture with 1 1/2 tablespoons oil;; fluff with a fork.

Step 2

While squash and rice cook, heat remaining 1 1/2 tablespoons oil in a skillet over medium high heat. Add turkey and cook stirring occasionally until browned and done (5-10 minutes). Stir in onions, chili powder, 7 tablespoons water, 3/4 teaspoon salt and 1/4 teaspoon pepper and cook until fragrant and liquid is almost absorbed (1 minute).

Step 3

Serve turkey mixture over rice mixture. Garnish with radishes, green onions and dollop with sour cream.

Tips & Variations


No special items needed.

Tags : Dinner

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