Oral Allergy Syndrome Friendly Ginger-Turmeric Turkey and Rice Casserole with Broccoli

Total time1 hr 20 min

Prep time20 min

Cook time55 min

Oral Allergy Syndrome Friendly Ginger-Turmeric Turkey and Rice Casserole with Broccoli

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Ingredients

4 servings

Casserole

1 lb ground turkey
1 cup long-grain white rice, uncooked
3 cups chicken broth
Wegmans Organic Chicken Bone Broth Bell & Evans Air Chilled Organic Chicken Bone Broth
Fond Chicken Bone Broth, 14 fl oz
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2 cups broccoli florets, cut into 1-inch pieces
Ingredient note
Cooking often breaks down the heat-sensitive proteins that trigger oral allergy syndrome, so the cooked broccoli in this recipe is likely tolerated by many with OAS. If unsure, consult your doctor. To always avoid broccoli, 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
Ingredient note
Cooking often breaks down the heat-sensitive proteins that trigger oral allergy syndrome, so the cooked carrot in this recipe is likely tolerated by many with OAS. If unsure, consult your doctor. To always avoid carrot, tap it and change its rating to Red.
1 tsp salt, plus more to taste

For serving

2 tbsp fresh parsley, chopped (optional)
Omit this
This ingredient likely doesn’t work for the diet.

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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