Vegan Ginger-Turmeric Turkey and Rice Casserole with Broccoli
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
Casserole
- 1 lb ground turkey
Chef's tipBrown it just like ground meat, using the same amount. It's leaner than turkey, so add a little oil to the pan to keep it from sticking. - 1 cup long-grain white rice, uncooked
- 3 cups chicken broth
Chef's tipUse the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with 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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!