Comfort food at its finest. Serve on its own or with lettuce leaves and sriracha to make wraps. Both are delicious!
Skillet Ground Turkey and Rice
Whole coriander, ground with a mortar and pedestal does make a difference in the smell and flavour of this dish. Please give it a try if you can!
Ingredients
- 1 lb. (454 gr) ground turkey/chicken 0 CHO
- 1 cup (180 gr) Basmati rice 140 CHO
- 12 (80 gr) small grape tomatoes, halved 2.4 CHO
- 1 TBSP olive oil 0 CHO
- 1/3 cup (45 gr) red onion, chopped 3.75 CHO
- 1 TBSP (15 gr) ginger, grated 3 CHO
- 1 TBSP (15 gr) tomato paste 2 CHO
- ¼ tsp. cayenne or black pepper 0 CHO
- 1 tsp. salt 0 CHO
- 1 tsp. whole coriander, crushed 0 CHO
- ½ TBSP garam masala 0 CHO
- ½ cup (85 gr) frozen peas 7 CHO
- 2 cups chicken stock 0 CHO
- Cilantro to garnish 0 CHO
TOTAL CHO 158.15 CHO
- TOTAL WEIGHT 1107 GRAMS
- 158.15 CHO DIVIDED BY 1105 GRAMS = .143 CHO/GRAM
- ¼ CUP = 45 GRAMS (.143 CHO x 45 GRAMS) 6.43 CHO/1/4 CUP
- ½ CUP = 90 GRAMS (.143 CHO x 90 GRAMS) 12.87 CHO/1/2 CUP
Instructions
- Grate the ginger, chop the onion, and crush the whole coriander.
- Heat oil in a Dutch Oven, add the onion and lightly sauté for 3 – 5 minutes, until the onion is translucent, but not burned.
- Next add the tomato paste and ginger. Stir and cook 1 minute, until the tomato paste deepens in color before adding the ground turkey/chicken, salt, ground coriander, garam masala and cayenne/black pepper. Scramble fry until cooked through.
- Add the dry basmati rice and stir to incorporate. Next add the halved tomatoes and chicken stock. Stir and bring to a boil.
- Reduce heat and simmer covered for 25 – 30 minutes, until the rice is fluffy. Don’t be tempted to stir the pot while the rice is cooking or peek.
- Once the rice is cooked add the frozen peas, and fluff with 2 forks until peas are warmed through.
- Garnish with chopped cilantro and serve on its own or with any leafy lettuce for wraps. Some like it spiced up even more, add any hot sauce of your choosing.
