Oral Allergy Syndrome Friendly Ginger-Turmeric Turkey Rice Casserole with Asparagus

Total time1 hr 20 min

Prep time20 min

Cook time55 min

Oral Allergy Syndrome Friendly Ginger-Turmeric Turkey Rice Casserole with Asparagus

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Ingredients

4 servings

Casserole

1 lb ground turkey
1 cup long-grain white rice, uncooked
1 bunch asparagus (about 12 oz), tough ends snapped off, cut into 1½-inch pieces
2 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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1 tbsp fresh ginger, peeled and finely grated
1 tsp ground turmeric
1 tsp dried thyme
½ tsp dried oregano
1 tsp salt
2 tbsp olive oil, divided
2 medium carrots, peeled and diced small
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.

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). Lightly coat a 3-quart baking dish (or a large oven-safe skillet) with a thin film of olive oil and set aside.
2
Heat 1 tbsp of the olive oil in a 12-inch skillet over medium-high heat until shimmering. Add the ground turkey and cook, breaking it into small crumbles with a spoon, for 5–7 minutes until no pink remains and the meat is cooked through to 165°F (74°C) on an instant-read thermometer. Season with ½ tsp of the salt. Transfer the cooked turkey to the prepared baking dish.

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