Quick Greek Ground Turkey with Feta-Yogurt Sauce
with Buttery Rice, Cucumber and Tomato
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
250 g
Ground Turkey
30 g
Mixed Olives
(May contain traces of: Wheat, Milk, Sulphites, Egg, Fish, Tree nuts)
¾ cup
Basmati Rice
(May contain traces of: Wheat, Milk, Sulphites, Egg, Fish, Tree nuts, Mustard, Peanuts, Crustaceans, Sesame, Soy)
¼ cup
Sun-Dried Tomato Pesto
(Contains: Milk May contain traces of: Sulphites, Soy)
1 unit(s)
Lemon
1 unit(s)
Yellow Onion
1 unit(s)
Greek Yogurt
(Contains: Milk)
¼ cup
Feta Cheese, crumbled
(Contains: Milk)
1 unit(s)
Mini Cucumber
1 unit(s)
Tomato
2 unit(s)
Vegetable Broth Concentrate
(May contain traces of: Wheat, Milk, Sulphites, Egg, Fish, Tree nuts, Mustard, Crustaceans, Sesame, Soy, Gluten)
8 g
Dill-Garlic Spice Blend
(Contains: Sulphites May contain traces of: Wheat, Milk, Tree nuts, Mustard, Peanuts, Sesame, Soy)
Not included in your delivery
1 tbsp
Butter*
(Contains: Milk)
2 tbsp
Oil*
⅓ tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Before starting, Wash and dry all produce.
- Using a strainer, rinse rice until water runs clear.
- Peel, then cut onion into 1/4-inch pieces.
- Heat a medium pot over medium-high. When the pot is hot add 1 tbsp (2 tbsp) butter, rice and half the onions. Cook for 1 min, stirring often, until fragrant.
Add 1 1/4 cups (2 1/2 cups) water, vegetable broth concentrate, half the Dill-Garlic Spice Blend and 1/8 tsp (1/4 tsp) salt. Stir. Bring to a boil over high, then 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.
- Halve cucumber lengthwise. Cut into 1/2 inch moons
- Cut tomatoes into 1/2 pieces.
- Zest, then juice half the lemon (whole lemon for 4 servings). Cut any remaining lemon into wedges.
- Drain, then rougly chop olives. Reserve olive brine.
- Heat a large non-stick pan over medium-high. When hot, add 1 tbsp (2 tbsp) oil, then onions. Cook for 2-3 mins, stirring frequently, until soft.
- Add turkey and remaining Dill-Garlic Spice Blend. Cook for 3-5 min, breaking up turkey into smaller pieces, until no pink remains.** Add pesto and cook for 2-3 min, stirring often, until fragnant. Season with salt and pepper.
- In a small bowl, add yogurt, feta, olives, half the lemon zest and half the lemon juice. Season with salt and pepper, then stir to combine.
- To another small bowl, add tomatoes, cucumbers, 1 tbsp (2 tbsp) oil and remaining lemon juice. Season with salt and pepper, then toss to combine.
- Add reserved olive brine and remaining lemon zest, then fluff rice with a fork.
- Divide rice between bowls.
- Divide turkey and salad between bowls.
- Spoon feta yogurt sauce over top of turkey.
- Squeeze lemon wedge over top, if desired.
