Ground Turkey Kheema With Forbidden Rice Recipes

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GROUND TURKEY KHEEMA WITH FORBIDDEN RICE



Ground Turkey Kheema with Forbidden Rice image

A lighter Indian dish with no heavy cream, served with nutty, whole-grain black rice.

Provided by Brian

Categories     Meat and Poultry Recipes     Turkey     Ground Turkey Recipes

Time 1h

Yield 4

Number Of Ingredients 25

3 teaspoons butter
1 large onion, minced
3 cloves garlic, minced
¼ teaspoon ground ginger
1 pound ground turkey
salt and ground black pepper to taste
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon ground chile pepper
1 teaspoon ground turmeric
1 teaspoon garam masala
1 teaspoon ground cinnamon
1 russet potato, diced
1 cup frozen peas
½ cup tomato sauce
½ cup water
1 bay leaf
1 red bell pepper, minced
2 tablespoons chopped fresh cilantro
1 tablespoon olive oil
1 cup black (forbidden) rice
4 cups water
½ teaspoon ground cinnamon
1 dash ground cloves
salt and ground black pepper to taste

Steps:

  • Melt butter in a large saute pan over medium heat. Add onion and cook until translucent, about 8 minutes. Add garlic and ginger; cook for 2 minutes more. Add turkey; cook and stir until browned, 5 to 7 minutes. Season with salt, pepper, coriander, cumin, ground chile, turmeric, masala, and cinnamon. Stir well.
  • Add potato, peas, tomato sauce, water, and bay leaf. Reduce heat to low and cover. Simmer until potato is tender, 20 to 25 minutes. Add bell pepper and cilantro; simmer until heated through, 5 to 10 minutes more.
  • Meanwhile, heat olive oil in a separate pan over medium-high heat. Saute rice in the hot oil for 2 to 3 minutes. Add water; bring to a boil. Reduce heat to low and simmer until rice is tender, 20 to 40 minutes. Drain off excess water. Add cinnamon, cloves, salt, and pepper.

Nutrition Facts : Calories 506.1 calories, Carbohydrate 60 g, Cholesterol 91.7 mg, Fat 16.7 g, Fiber 6 g, Protein 30.5 g, SaturatedFat 4.7 g, Sodium 388.7 mg, Sugar 6.5 g

GROUND TURKEY KHEEMA WITH FORBIDDEN RICE



Ground Turkey Kheema with Forbidden Rice image

A lighter Indian dish with no heavy cream, served with nutty, whole-grain black rice.

Provided by Brian

Categories     Ground Turkey

Time 1h

Yield 4

Number Of Ingredients 25

3 teaspoons butter
1 large onion, minced
3 cloves garlic, minced
¼ teaspoon ground ginger
1 pound ground turkey
salt and ground black pepper to taste
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon ground chile pepper
1 teaspoon ground turmeric
1 teaspoon garam masala
1 teaspoon ground cinnamon
1 russet potato, diced
1 cup frozen peas
½ cup tomato sauce
½ cup water
1 bay leaf
1 red bell pepper, minced
2 tablespoons chopped fresh cilantro
1 tablespoon olive oil
1 cup black (forbidden) rice
4 cups water
½ teaspoon ground cinnamon
1 dash ground cloves
salt and ground black pepper to taste

Steps:

  • Melt butter in a large saute pan over medium heat. Add onion and cook until translucent, about 8 minutes. Add garlic and ginger; cook for 2 minutes more. Add turkey; cook and stir until browned, 5 to 7 minutes. Season with salt, pepper, coriander, cumin, ground chile, turmeric, masala, and cinnamon. Stir well.
  • Add potato, peas, tomato sauce, water, and bay leaf. Reduce heat to low and cover. Simmer until potato is tender, 20 to 25 minutes. Add bell pepper and cilantro; simmer until heated through, 5 to 10 minutes more.
  • Meanwhile, heat olive oil in a separate pan over medium-high heat. Saute rice in the hot oil for 2 to 3 minutes. Add water; bring to a boil. Reduce heat to low and simmer until rice is tender, 20 to 40 minutes. Drain off excess water. Add cinnamon, cloves, salt, and pepper.

Nutrition Facts : Calories 506.1 calories, Carbohydrate 60 g, Cholesterol 91.7 mg, Fat 16.7 g, Fiber 6 g, Protein 30.5 g, SaturatedFat 4.7 g, Sodium 388.7 mg, Sugar 6.5 g

GROUND TURKEY KHEEMA WITH FORBIDDEN RICE



Ground Turkey Kheema with Forbidden Rice image

A lighter Indian dish with no heavy cream, served with nutty, whole-grain black rice.

Provided by Brian

Categories     Ground Turkey

Time 1h

Yield 4

Number Of Ingredients 25

3 teaspoons butter
1 large onion, minced
3 cloves garlic, minced
¼ teaspoon ground ginger
1 pound ground turkey
salt and ground black pepper to taste
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon ground chile pepper
1 teaspoon ground turmeric
1 teaspoon garam masala
1 teaspoon ground cinnamon
1 russet potato, diced
1 cup frozen peas
½ cup tomato sauce
½ cup water
1 bay leaf
1 red bell pepper, minced
2 tablespoons chopped fresh cilantro
1 tablespoon olive oil
1 cup black (forbidden) rice
4 cups water
½ teaspoon ground cinnamon
1 dash ground cloves
salt and ground black pepper to taste

Steps:

  • Melt butter in a large saute pan over medium heat. Add onion and cook until translucent, about 8 minutes. Add garlic and ginger; cook for 2 minutes more. Add turkey; cook and stir until browned, 5 to 7 minutes. Season with salt, pepper, coriander, cumin, ground chile, turmeric, masala, and cinnamon. Stir well.
  • Add potato, peas, tomato sauce, water, and bay leaf. Reduce heat to low and cover. Simmer until potato is tender, 20 to 25 minutes. Add bell pepper and cilantro; simmer until heated through, 5 to 10 minutes more.
  • Meanwhile, heat olive oil in a separate pan over medium-high heat. Saute rice in the hot oil for 2 to 3 minutes. Add water; bring to a boil. Reduce heat to low and simmer until rice is tender, 20 to 40 minutes. Drain off excess water. Add cinnamon, cloves, salt, and pepper.

Nutrition Facts : Calories 506.1 calories, Carbohydrate 60 g, Cholesterol 91.7 mg, Fat 16.7 g, Fiber 6 g, Protein 30.5 g, SaturatedFat 4.7 g, Sodium 388.7 mg, Sugar 6.5 g

GROUND TURKEY KHEEMA WITH FORBIDDEN RICE



Ground Turkey Kheema with Forbidden Rice image

A lighter Indian dish with no heavy cream, served with nutty, whole-grain black rice.

Provided by Brian

Categories     Ground Turkey

Time 1h

Yield 4

Number Of Ingredients 25

3 teaspoons butter
1 large onion, minced
3 cloves garlic, minced
¼ teaspoon ground ginger
1 pound ground turkey
salt and ground black pepper to taste
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon ground chile pepper
1 teaspoon ground turmeric
1 teaspoon garam masala
1 teaspoon ground cinnamon
1 russet potato, diced
1 cup frozen peas
½ cup tomato sauce
½ cup water
1 bay leaf
1 red bell pepper, minced
2 tablespoons chopped fresh cilantro
1 tablespoon olive oil
1 cup black (forbidden) rice
4 cups water
½ teaspoon ground cinnamon
1 dash ground cloves
salt and ground black pepper to taste

Steps:

  • Melt butter in a large saute pan over medium heat. Add onion and cook until translucent, about 8 minutes. Add garlic and ginger; cook for 2 minutes more. Add turkey; cook and stir until browned, 5 to 7 minutes. Season with salt, pepper, coriander, cumin, ground chile, turmeric, masala, and cinnamon. Stir well.
  • Add potato, peas, tomato sauce, water, and bay leaf. Reduce heat to low and cover. Simmer until potato is tender, 20 to 25 minutes. Add bell pepper and cilantro; simmer until heated through, 5 to 10 minutes more.
  • Meanwhile, heat olive oil in a separate pan over medium-high heat. Saute rice in the hot oil for 2 to 3 minutes. Add water; bring to a boil. Reduce heat to low and simmer until rice is tender, 20 to 40 minutes. Drain off excess water. Add cinnamon, cloves, salt, and pepper.

Nutrition Facts : Calories 506.1 calories, Carbohydrate 60 g, Cholesterol 91.7 mg, Fat 16.7 g, Fiber 6 g, Protein 30.5 g, SaturatedFat 4.7 g, Sodium 388.7 mg, Sugar 6.5 g

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