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Sally Twellman

Turkey and Rice with Roasted Vegetables

This is a super versatile and yummy meal. You can use any ground meat and any vegetables you have on hand to make :)
Print Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 8
Course: dinner
Ingredients Method

Ingredients
  

  • 1 lb ground turkey
  • 2 Tbsp EVOO for cooking the lean turkey
  • 1 cup brown rice
  • 1 cup water
  • 1 cup Chicken broth
  • For the Roasted Vegetables:
  • 1 TBSP EVOO
  • 2 cups of frozen veggies I used broccoli and cauliflower
  • 1/2 bell pepper diced (I used assorted colors)
  • 1/2 squash and zucchini diced
  • 1/2 cup onions diced
  • 1 Tbsp fresh Oregano chopped (1tsp dried oregano works too)
  • Salt and pepper to Taste

Method
 

  1. Brown the turkey in oil. Add the Rice, water and broth to cooked turkey. Bring to a boil, then reduce heat and cook covered on low for about 40 min until liquid is absorbed and rice is tender.
  2. While rice is cooking, put all your vegetables on a lined or greased cooking sheet, toss thoroughly with oil and spice.
  3. Roast in 375degree oven for about 30min or until veggies are tender (al dente) and slightly browned (caramelized, if you will ;) )
  4. Gently toss roasted vegetables with the turkey and rice. Serve and Enjoy!
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