In a season of sweets, we crave good-food meals like this Turkey Rice Bowl.
Becky Low points out that it satisfies that desire for a fast, balanced meal.
Turkey Rice Bowl
3 cups cooked rice (white or brown)
½ cup dried cranberries, optional
2 cups cooked turkey, shredded or diced
1 tablespoon butter
1 package (10-oz) frozen mixed vegetables (I like Asian)
⅓ cup water
2 cups packed, fresh baby spinach
Sesame seeds, sliced green onions, cranberry sauce to garnish
1 ½ cups low sodium chicken broth
¼ cup teriyaki sauce
5 tablespoons brown sugar
½ teaspoon ground ginger
1 clove crushed garlic
1 tablespoon cornstarch
Prepare your favorite rice (white/brown, regular/minute) according to package directions using chicken broth as the liquid in the same amount as called for on the package. Add optional cranberries to the broth before adding rice. Shred or dice turkey; set aside.
Combine 1 ½-cups chicken broth, teriyaki sauce, brown sugar, ginger, garlic, and cornstarch. Cook over medium heat, stirring frequently, until bubbly and thick. (May microwave on high for 2-3 minutes or until bubbly, stirring often).
Melt butter over medium heat, add frozen vegetables and water; boil for 3 minutes. Add spinach, reduce heat, cover and simmer until spinach is wilted. Place turkey on top spinach to warm.
Spoon rice in serving bowls, top with vegetables and shredded turkey, spoon sauce over top. Garnish with sesame seeds and sliced green onions. Serve with a glass of milk.
Use your own imagination for other combinations. Serves 6