Golden Ground Turkey and Rice Skillet

Ingredients

• 2 tbsp extra-virgin olive oil (For sautéing)
• 1 cup yellow onion (Diced)
• 3 garlic (Cloves, minced)
• 1 tbsp tomato paste
• 1 tsp ground turmeric
• 1 tsp sweet paprika
• 0.75 tsp ground coriander
• 0.5 tsp black pepper
• 1 lb ground turkey
• 1 tsp kosher salt (For seasoning the turkey)
• 1 cup long-grain white rice (Dry; rinse before using. Jasmine or Basmati may be used)
• 2.5 cups lower-sodium chicken or vegetable broth
• 0.5 cup red onion (Shaved or very thinly sliced)
• 2 tbsp red wine vinegar
• 2 tsp ground sumac
• 0.5 tsp kosher salt (For the cucumber salad)
• 2 Persian cucumbers (Halved lengthwise and thinly sliced into half moons)
• 1 cup Roma or plum tomatoes (Diced)
• 0.25 cup fresh parsley (Finely chopped)
• 2 tbsp fresh mint leaves (Finely chopped)
• 2 tbsp extra-virgin olive oil (For the cucumber salad)
• 0.5 cup plain full-fat Greek yogurt (Whole-milk yogurt recommended)
• 1 tbsp fresh lemon juice
• 1 garlic (Grated clove; alternatively use 1/2 tsp granulated garlic)

Steps

1. 1

   Heat 2 tablespoons olive oil in a large sauté pan or skillet with a fitted lid over medium heat.

2. 2

   Add the diced yellow onion and cook for 3 to 4 minutes, stirring occasionally, until tender.

3. 3

   Add the minced garlic, tomato paste, turmeric, paprika, coriander, and black pepper. Cook for about 2 minutes, stirring, until the garlic and spices are fragrant.

4. 4

   Add the ground turkey and season with 1 teaspoon kosher salt. Cook for 6 to 8 minutes, breaking the meat into small crumbles with a spatula or wooden spoon, until browned and cooked through.

5. 5

   Add the rinsed rice and stir until the grains are coated in the oil and spices. Toast the rice for 1 minute.

6. 6

   Pour in the broth and stir to combine. Bring the mixture to a boil.

7. 7

   Cover the skillet, reduce the heat to low, and gently simmer for 23 to 27 minutes, until the broth is absorbed and the rice is tender.

8. 8

   While the rice cooks, place the shaved red onion in a medium mixing bowl. Add the red wine vinegar, sumac, and 1/2 teaspoon kosher salt, then toss to combine. Let the onion stand for at least 15 minutes, or up to 1 hour, tossing occasionally so it gently pickles and softens.

9. 9

   In a small bowl, combine the Greek yogurt, lemon juice, and grated garlic. Mix well and set aside.

10. 10

    Right before the turkey and rice are ready, add the sliced cucumbers, diced tomatoes, parsley, mint, and 2 tablespoons olive oil to the bowl with the pickled onion. Toss gently to combine.

11. 11

    Spoon the turkey and rice mixture into bowls. Top each serving with a dollop of lemony yogurt and a generous spoonful of the sumac cucumber salad. Garnish with extra cracked black pepper or fresh herbs, if desired.

Notes

Ground chicken or beef can replace the turkey, and quick-cooking vegetables may be added to the rice mixture. Brown rice is not recommended because it requires about twice the cooking time. The cucumber salad and yogurt mixture can be prepared up to 1 day ahead and refrigerated separately. Refrigerate leftover turkey and rice for up to 3 days; store toppings separately. Reheat in the microwave or in a skillet over medium heat, adding a splash of broth or water if needed. For heat, finish with chili crisp or Aleppo pepper, or add minced jalapeño with the aromatics.

Nutrition per serving

• main
• one-pan
• skillet
• gluten-free
• meal-prep-friendly
• high-protein
• Mediterranean-inspired
• weeknight dinner