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Brown Rice Bowl with Turkey|Recipe of the Week

Brown Rice Bowl with Turkey

Ingredients

  • 1 1/3 cups dry short-grain brown rice
  • 1/2 teaspoon kosher salt, divided
  • 3 cups low-sodium chicken broth, divided
  • 1 (2-pound) bone-in turkey breast
  • 1 tablespoon olive oil
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon low-sodium soy sauce, divided
  • 4 cups baby spinach
  • 1 bunch scallions, chopped
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon toasted sesame seeds, optional

Directions

  1. Preheat over 180
  2. In a medium saucepan over medium heat, combine rice, 1/4 teaspoon salt, 2 cups broth, and 1 cup water; cover and bring to a boil. Reduce to a simmer and cook, covered, until rice is tender (about 45 minutes).
  3. Meanwhile, line a baking sheet with foil. Place turkey on sheet and coat with oil. Season with remaining 1/4 teaspoon salt and 1/2 teaspoon pepper and brush with 1 1/2 teaspoons soy sauce. Roast, turning halfway through. Remove from oven and transfer turkey to a cutting board. Tent with foil and let rest (about 5 minutes).
  4. Stir spinach, scallions, and remaining 1 1/2 teaspoons soy sauce into rice with remaining 1 cup warmed broth. Thinly slice turkey. Divide rice and sliced turkey among 4 bowls; drizzle each with sesame oil and sprinkle with sesame seeds, if desired.

 

 

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