Ground Turkey & Butternut Rice Bowl
Recipe: #29688
June 09, 2018
Categories: Turkey, Squash, Gluten-Free, No Eggs, Non-Dairy, Kosher Meat, more
"Recipe source: Cooking Light"
Ingredients
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 by Step Method
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
No special items needed.