High Fructose Corn Syrup Free Ginger-Turmeric Turkey and Rice Casserole with Broccoli
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Learn more →Ingredients
4 servings
Casserole
- 1 lb ground turkey
- 1 cup long-grain white rice, uncooked
- 3 cups chicken broth
- 2 cups broccoli florets, cut into 1-inch pieces
- 1 tbsp fresh ginger, peeled and finely grated
- 1 tsp ground turmeric
- 2 tbsp olive oil, divided
- 1 medium carrot, peeled and finely diced
- 1 tsp salt, plus more to taste
For serving
- 2 tbsp fresh parsley, chopped (optional)
Instructions
- 1
Preheat the oven to 375°F (190°C). If using a separate baking dish, lightly grease a 9x13-inch baking dish with a small amount of olive oil.
- 2
Heat 1 tbsp olive oil in a large oven-safe skillet or braiser over medium-high heat until shimmering. Add the ground turkey and cook, breaking it into small pieces with a spoon, for 6–8 minutes until no pink remains and the meat registers 165°F (74°C) on an instant-read thermometer. Transfer the cooked turkey to a plate and set aside.
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