Paraben Free Garden Herb Turkey Patties with Mushroom Gravy & Rice
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Learn more →Ingredients
4 servings
For the rice
- 1 ½ cups long-grain white rice
- 3 cups water
- ¼ tsp salt
For the turkey patties
- 1 lb ground turkey (93% lean)
- 1 medium leek, white and light-green parts only, finely chopped
- 2 tbsp fresh parsley, finely chopped
- 1 tbsp fresh thyme leaves
- 1 tbsp fresh basil, finely chopped
- ½ tsp salt
- 1 tbsp olive oil
For the mushroom gravy
- 2 tbsp unsalted butter
- 8 oz cremini mushrooms, thinly sliced
- 2 tbsp all-purpose flour
- 2 cups low-sodium chicken broth
- 1 tsp fresh thyme leaves
- ¼ tsp salt
For serving
- 1 tbsp fresh parsley, chopped (optional)
Instructions
- 1
Combine the rice, water, and 1/4 tsp salt in a medium saucepan and bring to a boil over medium-high heat. Reduce the heat to low, cover tightly, and cook until the water is fully absorbed and the rice is tender, about 18 minutes. Remove from heat and let stand, covered, for 5 minutes.
- 2
While the rice cooks, soften the leek for the patties: heat a large skillet over medium heat and add 1 tsp of the olive oil. Add the chopped leek and cook, stirring occasionally, until softened and translucent, about 4–5 minutes. Transfer to a large bowl and let cool for 2 minutes.
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