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Ingredients
¾ cup long-grain rice
1 ½ cups no-salt-added chicken stock or broth
1 small bay leaf
½ teaspoon ground cumin
¼ teaspoon cinnamon
⅛ teaspoon nutmeg
12 ounces whole onion or 11 ounces chopped, ready-cut onion
1 teaspoon olive oil
4 ounces whole green pepper or 3 ounces chopped, ready-cut pepper
2 cups cooked turkey
4 tablespoons cranberry-orange relish
2 tablespoons dried cranberries
⅛ teaspoon salt
Freshly ground black pepper to taste
Nutritional analysis per serving (2 servings)
107 grams carbs; 147 milligrams cholesterol; 741 calories; 5 grams monosaturated fat; 2 grams polyunsaturated fat; 3 grams saturated fat; 11 grams fat; 6 grams fiber; 569 milligrams sodium; 53 grams protein; 19 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Combine the rice, stock or broth, bay leaf, cumin, cinnamon and nutmeg; bring to a boil, then reduce heat to simmer. Cover, and cook for a total of 17 minutes, until rice is tender and liquid has been absorbed.
- Step 2
Chop the whole onion. Heat a nonstick pan until it is very hot, reduce heat to medium high, add the oil and saute the onion until it begins to soften.
- Step 3
Meanwhile, wash, trim, seed and chop the whole pepper, add to onion and cook until pepper begins to soften.
- Step 4
Cut up the turkey, and stir into the onions with the relish and the cranberries.
- Step 5
Add the cooked rice; remove the bay leaf, and mix the rice with the turkey mixture. Season with salt and pepper.
Private Notes
Comments
Kind of bland. Made enough for 4. I used leftover whole cranberry sauce, which might not work as well