Vegetarian Ginger-Turmeric Turkey Rice Casserole with Zucchini
Total time1 hr 20 min
Prep time20 min
Cook time55 min
4.9(13)
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Learn more →Ingredients
4 servings
- 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 tbsp olive oil
- 1 medium zucchini (about 8 oz), cut into ½-inch half-moons
- 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
Chef's tipUse the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with 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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