One-Pan Ginger-Soy Ground Turkey and Rice
with Mushrooms, Green Onions and Corn- Soy
- Sesame
- Fish
- Mustard
- Sesame
- Soy
- Sulphites
- Peanuts
- Milk
- Tree nuts
- Egg
- Crustaceans
- Wheat
- May contain traces of allergens
- Gluten
Ingredients: Ground turkey • Jasmine rice • Mushrooms • Thaw-friendly corn (corn, modified vinegar) • Soy sauce-mirin blend (soy) (salted mirin (glucose, fermented rice extract, water, salt), water, soy sauce (soybean, maltodextrin, salt), salt, natural flavour (autolyzed yeast), citric acid, potassium sorbate, sodium benzoate) • Ginger • Roasted garlic puree (roasted garlic, garlic, salt, sugar, water, canola oil, celery, onion flakes, carrot juice concentrate, soybean oil, citric acid, natural flavour, potassium sorbate) • Sesame oil • Honey • Sriracha (chili peppers, sugars (sugar, glucose), water, salt, garlic, vegetable oil, xanthan gum, acetic acid, citric acid, caramel, sodium benzoate, potassium sorbate) • Green onion.
Ingredients
250 g
Ground Turkey
¾ cup
Jasmine Rice
(May be present: Fish, Mustard, Sesame, Soy, Sulphites, Peanuts, Milk, Tree nuts, Egg, Crustaceans, Wheat)
113 g
Mushrooms
113 g
Corn Kernels
30 g
Ginger
1 unit(s)
Green Onion
4 tbsp
Soy Sauce Mirin Blend
(Contains: Soy May be present: Crustaceans, Sesame, Fish, Wheat, Milk, Gluten, Sulphites, Egg, Mustard)
20 g
Roasted Garlic Puree
1 tbsp
Sesame Oil
(Contains: Sesame May be present: Wheat, Soy, Milk, Egg, Sulphites, Gluten, Crustaceans, Mustard, Fish)
1 unit(s)
Honey
2 tsp
Sriracha
(May be present: Sesame, Crustaceans, Egg, Fish, Wheat, Milk, Sulphites, Gluten, Soy, Tree nuts, Mustard)
Not included in your delivery
2 tbsp
Butter*
1 tbsp
Oil*
0.13 tsp
Salt*
0.19 tsp
Pepper*
Nutrition facts
Cooking Steps
- Before starting, wash and dry all produce.
- Thinly slice mushrooms.
-
Peel, then mince or grate ginger.
- Thinly slice green onions, keeping white and green parts separate.
- Using a strainer, rinse rice until water runs clear.
- In a small bowl, combine half the soy sauce mirin blend, roasted garlic puree, sesame oil and honey. Whisk to combine.
- In a large non-stick pan (use a pot for 4 servings), heat 1 tbsp (2 tbsp) oil over medium-high.
- When hot, add mushrooms and corn. Cook for 2 min, stirring occasionally, until veggies are starting to soften.
- Add green onion whites, turkey, ginger and remaining soy sauce mirin blend. Cook for 3-5 min, breaking up turkey into smaller pieces, until no pink remains.** Season with salt and pepper.
- Add prepared sauce mixture (from step 2) and 1 1/4 cup (2 1/2 cups) water to the pan with turkey and veggies. Bring to a boil.
- Once boiling, stir in rice and 1 tbsp (2 tbsp) butter, then reduce heat to low. Cover and cook for 13-15 min, until rice is tender and water is absorbed.
- Remove from heat.
- When done, fluff rice with a fork, then stir in 1 tbsp (2 tbsp) butter and 1/8 tsp (1/4 tsp) pepper. Season with salt.
- Divide ginger-soy ground turkey and rice between bowls.
- Sprinkle remaining green onions over top.
- Drizzle sriracha over top, if you like.
If you've opted to get turkey, cook in the same way the recipe instructs you to cook beef.**
