Low FODMAP Ginger-Turmeric Turkey Rice Casserole with Zucchini

Total time1 hr 20 min

Prep time20 min

Cook time55 min

Low FODMAP Ginger-Turmeric Turkey Rice Casserole with Zucchini

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Ingredients

4 servings

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 tbsp olive oil
1 medium zucchini (about 8 oz), cut into ½-inch half-moons
Ingredient note
A serving of up to about 1/3 cup of zucchini is low in FODMAPs, and this recipe stays within that amount, making it likely Low FODMAP. If you prefer to always avoid zucchini, please tap it and change its rating to Red.
1 tbsp fresh ginger, finely grated
1 tsp ground turmeric
½ tsp ground cumin
1 cup long-grain white rice, rinsed
2 cups chicken broth
½ cup water
1 tbsp apple cider vinegar
¾ tsp salt, plus more to taste
2 medium carrots, peeled and cut into ¼-inch coins

For serving

2 tbsp fresh parsley, chopped (optional)

Instructions

1
Preheat the oven to 375°F (190°C). Heat the olive oil in a large oven-safe skillet or 3-quart braiser over medium-high heat until shimmering.
2
Add the ground turkey and cook, breaking it into small pieces with a wooden spoon, until no pink remains and the meat registers 165°F (74°C) on an instant-read thermometer, about 6–8 minutes. Transfer the cooked turkey to a plate and set aside.

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