Turkey Rice Bowl
Serves: 2
Total Cook Time: 35
Prep Time: 5
Cook Time: 30
Ingredients
- Butter, salt, pepper
- 1 tsp turmeric
- 1 and 1/4 cups brown rice
- Squeeze Lemon Juice
- 2 scallions
- 1 smaller cucumber
- 3 TBSP sour cream
- 2 TBSP mayo
- 1 tsp garlic powder
- 10 oz ground turkey
- 1 TBSP shawarma spice blend
- Chicken stock concentrate
- 1/2 oz sliced almonds
- 2 pitas (if desired)
- 2 tsp hot sauce (if desired)
Instructions
- Cook rice with 1 TBSP butter, 1/2 tsp turmeric, salt, pepper. Keep covered until ready to serve.
- Meanwhile, bring 2 TBSP butter to room temp.
- Wash/dry produce. Trim and thinly slice scallions separating whites and greens. Trim and finely dice cucumber. If larger cucumber only use half.
- In small bowl, combine sour cream, mayo, garlic powder, squeeze of lemon juice. Add 1 tsp of water at a time until drizzling consistency. Season with salt/pepper.
- Heat drizzle of oil in large pan over medium-high heat. Add scallions and cook until fragrant.
- Add turkey, shawarma spice blend, 1/2 tsp and pepper. Cook until browned (4-6 min).
- Stir in stock concentrate and 1/4 cup of water. Reduce heat to medium low and simmer until thickened (1-2 min).
- Fluff rice, stir in almonds and half scallions of greens. Season with salt and pepper.
- Toast pitas if using. Spread softened butter and slice into 4 wedges.
- Serve turkey over rice. Sprinkle diced cucumber with salt and sprinkle on top of bowl. Drizzle hot sauce and white sauce to taste.
- Garnish with remaining scallion greens and serve with pitas.
