Low FODMAP Ginger-Turmeric Turkey and Rice Casserole with Broccoli

Total time1 hr 20 min

Prep time20 min

Cook time55 min

Low FODMAP Ginger-Turmeric Turkey and Rice Casserole with Broccoli

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Ingredients

4 servings

Casserole

1 lb ground turkey
Jennie-O 90% Lean Ground Turkey Simple Truth Natural 93% Lean 7% Fat Ground Turkey Simple Truth Organic 93% Lean Ground Turkey Jennie-O® All-Natural* 90% Lean/10% Fat Fresh Ground Turkey Mary's Free Range Ground Turkey
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1 cup long-grain white rice, uncooked
3 cups chicken broth
2 cups broccoli florets, cut into 1-inch pieces
Ingredient note
A serving of up to about 3/4 cup of broccoli heads is low in FODMAPs, and this recipe stays within that amount, making it likely fine for most people. If you prefer to always avoid broccoli heads, please tap it and change its rating to Red.
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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