Eosinophilic Esophagitis Friendly Basil-Parsley Turkey and Rice Casserole with Broccoli
Total time1 hr 20 min
Prep time20 min
Cook time55 min
4.9(17)
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
- 2 tbsp olive oil
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 1 lb ground turkey
- 1 cup long-grain white rice, uncooked
- 2 cups chicken broth
- 1 cup water
- 1 tsp dried thyme
- 1 tsp dried oregano
- ¾ tsp salt
- 3 cups broccoli florets, cut into bite-sized pieces (about 1 medium head)
- ¼ cup fresh basil leaves, roughly chopped
- ¼ cup fresh flat-leaf parsley, roughly chopped
Instructions
- 1
Preheat the oven to 375°F (190°C). Heat the olive oil in a large oven-safe skillet or 3-quart braiser over medium heat until shimmering.
- 2
Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the garlic and cook, stirring constantly, until fragrant, about 1 minute.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!