Vegetarian Ginger-Turmeric Turkey Rice Casserole with Asparagus
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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
- 1 bunch asparagus (about 12 oz), tough ends snapped off, cut into 1½-inch pieces
- 2 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. - 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
For serving
- 2 tbsp fresh parsley, chopped (optional)
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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