One-Pot Greek Turkey and Rice
with Sun-Dried Tomato Pesto and Feta- Milk
- Soy
- Crustaceans
- Mustard
- Peanuts
- Fish
- Sesame
- Tree nuts
- Wheat
- Milk
- Soy
- Egg
- Sulphites
- May contain traces of allergens
- Triticale
- Gluten
Ingredients: Ground turkey • Basmati rice • Yellow onion • Roma tomato • Lemon • Mini cucumber • Sundried tomato pesto (milk) (sundried tomato, water, soy oil, canola and extra virgin olive oil, tomatoes, garlic, parmesan cheese (milk, bacterial culture, salt, lipase, calcium chloride, microbial enzyme, powdered cellulose), basil leaves, salt, sugar, herbs, spices, vinegar, citric acid, xanthan gum, potassium sorbate) • Mixed olives (pitted green olives, pitted kalamata olives, water, salt, lactic acid, potassium sorbate, vinegar, calcium chloride) • Feta cheese (milk) (pasteurized milk, partly skimmed milk, modified milk ingredients, water, salt, lipase, bacterial culture, microbial enzyme, cellulose, potassium sorbate, lactic acid, natamycin, calcium chloride) • Garlic puree (garlic, water, soybean oil, citric acid, phosphoric acid, xanthan gum, potassium sorbate, sodium benzoate) • Chicken stock powder (soy) (salt, sugars (dextrose, corn syrup solids, sugar), chicken fat, corn starch, hydrolyzed vegetable proteins(corn, soy), dehydrated onion, yeast extract, spices and herb, spice extracts, dehydrated chicken, citric acid, turmeric extract, turmeric, disodium inosinate, disodium guanylate, natural flavour) • Parsley • Lemon-pepper seasoning (sugar (sugar, maltodextrin), black pepper, salt, granulated garlic, lemon juice powder (corn syrup solids, lemon juice solids, lemon oil, silicon dioxide), lemon peel granules, spices, herbs, citric acid, canola oil, silicon dioxide).
250 g
Ground Turkey
¾ cup
Basmati Rice
()
30 g
Mixed Olives
()
¼ cup
Feta Cheese, crumbled
()
6 g
Lemon-Pepper Seasoning
()
¼ cup
Sun-Dried Tomato Pesto
( )
7.5 g
Chicken Stock Powder
( )
1 unit(s)
Lemon
1 unit(s)
Tomato
2 unit(s)
Mini Cucumber
7 g
Parsley
1 tbsp
Garlic Puree
()
113 g
Yellow Onion, chopped
2 tbsp
Oil*
¼ tsp
Salt*
0.13 tsp
Pepper*
- Before starting, wash and dry all produce.
- Quarter cucumber lengthwise. Cut into 1/4-inch quarter moons.
- Cut tomatoes into 1/4-inch pieces.
- Reserve 2 tbsp (4 tbsp) onions in a medium bowl.
- Zest, then juice half the lemon. Cut remaining lemon into wedges.
- Roughly chop parsley.
- Using a strainer, rinse rice until water runs clear.
- Heat a medium pot (large pot for 4 servings) over medium-high. When hot, add 1 tbsp (2 tbsp) oil, then turkey and remaining onions.
- Cook 4-5 min, breaking up turkey into smaller pieces, until no pink remains.** Season with salt and lemon pepper seasoning.
- To the pot with turkey, add rice, garlic puree and chicken stock powder. Cook for 1-2 mins, stirring frequently, until fragrant.
- Add 1 1/4 cup (2 1/2 cups) water. Bring to a boil.
- Reduce heat to low. Cover and cook for 13-15 min, until rice is tender and water is absorbed. Remove from heat.
- Set aside, still covered.
- Strain and roughly chop olives.
- To the medium bowl with onions, add tomatoes, cucumber, half the parsley, olives, 1 tbsp (2 tbsp) oil, half the lemon zest and half the lemon juice. Stir to combine. Season with salt and pepper.
- To the pot with turkey-rice mixture, add sundried tomato pesto, remaining lemon juice and lemon zest. Stir to combine.
- Divide turkey-rice mixture between bowls.
- Top with Greek salad.
- Sprinkle with feta and remaining parsley.
- Squeeze a lemon wedge over top, if desired.
