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Golden Ground Turkey and Rice Skillet
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5 from 7 votes

Golden Ground Turkey and Rice Skillet

This Golden Ground Turkey and Rice Skillet is a vibrant one-pan dinner infused with warming spices and topped with a refreshing cucumber salad. Nutritious, filling, and simple enough for a weeknight, yet layered with bright, fresh flavors.
Prep Time20 minutes
Cook Time35 minutes
Total Time55 minutes
Course: Entree
Cuisine: Mediterranean, middle eastern
Diet: Gluten Free
Servings: 4
Author: Jamie Vespa MS, RD

Equipment

  • Large sauté pan or skillet with fitted lid
  • Mixing bowls

Ingredients

Ground Turkey and Rice

  • 2 Tbsp. extra-virgin olive oil
  • 1 cup diced yellow onion
  • 2 to 3 garlic cloves, minced
  • 1 Tbsp. tomato paste
  • 1 tsp. ground turmeric
  • 1 tsp. paprika (sweet)
  • 3/4 tsp. ground coriander
  • 1/2 tsp. black pepper
  • 1 lb. ground turkey
  • 1 tsp. kosher salt
  • 1 cup dry long-grain white rice (such as Jasmine or Basmati), rinsed
  • 2 1/2 cups lower-sodium chicken or vegetable broth

Sumac-Cucumber Salad

  • 1/2 cup shaved (or very thinly sliced) red onion
  • 2 Tbsp. red wine vinegar
  • 2 tsp. ground sumac
  • 1/2 tsp. kosher salt
  • 2 Persian cucumbers, halved lengthwise and thinly sliced into half moons
  • 1 cup diced Roma or plum tomatoes
  • 1/4 cup finely chopped fresh parsley
  • 2 Tbsp. finely chopped fresh mint leaves
  • 2 Tbsp. extra-virgin olive oil

Lemony Yogurt

  • 1/2 cup plain full-fat Greek yogurt
  • 1 Tbsp. fresh lemon juice
  • 1 grated garlic clove (or 1/2 tsp. granulated garlic)

Instructions

  • Sauté Aromatics. Heat olive oil in a large sauté pan or skillet with a fitted lid over medium heat. Add diced onion and cook until tender, 3 to 4 minutes. Stir in garlic, tomato paste, turmeric, paprika, coriander, and black pepper; cook until fragrant, 2 minutes.
    Brown Meat. Add ground turkey and season with kosher salt. Cook, breaking up the meat with a spatula or wooden spoon, until browned, 6 to 8 minutes.
  • Add rice; stir to coat in oil and spices. Let grains toast for 1 minute. Add broth, stir to combine, and bring mixture to a boil. Cover, reduce heat to low, and gently simmer until the liquid is absorbed and the rice is tender, 23 to 27 minutes.
  • Start Cucumber Salad. Place red onion in a medium mixing bowl. Add red wine vinegar, sumac, and kosher salt; toss to combine. Let sit for at least 15 minutes (or up to 1 hour ahead), stirring or tossing occasionally. (I like to give the red onion a head start so it gently pickles and softens in the vinegar mixture.)
  • Mix Yogurt. Meanwhile, combine yogurt, lemon juice, and garlic in a small bowl; mix well. Set aside.
  • Finish Cucumber Salad. Right before the turkey and rice mixture is ready, add cucumbers, tomatoes, parsley, mint, and olive oil to the bowl of pickled red onion; toss to combine.
  • Assemble. Spoon turkey and rice mixture into bowls and top with a dollop of lemony yogurt and a generous spoonful of sumac-cucumber salad. Garnish with extra cracked black pepper and/or fresh herbs, if desired.

Notes

  • Make-ahead: You can prepare the cucumber salad and yogurt mixture up to 1 day in advance. Store in separate airtight containers in the fridge until ready to use. (The flavor and texture of the cucumber salad actually improves as it sits, in my opinion!)
  • Store: Refrigerate leftover turkey and rice in an airtight container for up to 3 days. Store toppings separate so they stay crisp and fresh.
  • Reheat: Rewarm individual portions of the turkey and rice mixture in the microwave or in a skillet over medium heat. You may need to add a splash of broth or water to help loosen the rice mixture and restore moisture.

Nutrition

Serving: 1.5cups | Calories: 521kcal | Carbohydrates: 46g | Protein: 29g | Fat: 25g | Saturated Fat: 5g | Sodium: 980mg | Fiber: 1.5g | Sugar: 5g