Red Meat Allergy Friendly Turkey and Rice Bowl with Ginger and Fennel
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Learn more →Ingredients
4 servings
For the rice
- 1 cup jasmine rice
- 2 cups low-sodium chicken broth
For the turkey and vegetables
- 2 tbsp olive oil, divided
- 1 medium leek, white and light green parts only, halved lengthwise and thinly sliced
- 1 small fennel bulb, cored and thinly sliced
- 1 medium zucchini, diced
- 1 tbsp fresh ginger, peeled and finely grated
- 1 lb ground turkey (93% lean)
- ½ tsp salt, plus more to taste
- ½ cup low-sodium chicken broth
For serving
- 2 tbsp fresh parsley, chopped
- 1 tbsp olive oil, for drizzling (optional)
Instructions
- 1
Combine the jasmine rice and 2 cups chicken broth in a medium saucepan and bring to a boil over medium-high heat. Reduce the heat to low, cover, and cook until the rice has absorbed all the liquid and is tender, about 15 minutes. Remove from heat and let stand, covered, for 5 minutes, then fluff with a fork.
- 2
Heat 1 tbsp olive oil in a large skillet over medium heat until shimmering. Add the leek and fennel and cook, stirring occasionally, until softened and the leek is translucent, about 6–7 minutes.
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