Rice And Turkey Goulash Recipes

GROUND TURKEY & RICE GOULASH

Steps:

• Put rice and water into covered microwave safe container for 15mins.
• Fry and drain ground turkey.
• Add both cans of tomatoes, mushrooms,garlic and onions to drained turkey.
• Cook for 15mins uncovered.
• Stir in rice
• Turn off heat, let mix for a few minutes.
• Serve and enjoy!

GREAT GOULASH: GROUND TURKEY PAPRIKASH AND MACARONI

Steps:

• Bring a pot of water to boil for pasta. When it comes to a boil, add pasta and salt to season the cooking water. Cook pasta 6 minutes to al dente.
• While water comes to a boil and pasta cooks, heat a deep skillet over medium high heat. Add extra-virgin olive oil then butter then ground meat. Break up meat and crumble, 2 to 3 minutes. Add garlic, onions, red bell peppers and seasonings to the turkey. Cook 5 or 6 minutes then add chicken stock and sour cream to the pan. Bring to a bubble and reduce heat to low. Add cooked pasta and stir. Let pasta absorb some sauce, a minute or so. Adjust seasonings and serve. Garnish the prepared dish with chopped parsley and dill.

RICE AND TURKEY GOULASH

Steps:

• Add rice, water, and Golden Mushroom soup to rice cooker.
• Set cooker on white rice setting.
• In a skillet, crumble in and brown ground turkey.
• After about 12 minutes, open the rice cooker and stir the ingredients, then stir in the ground turkey.
• Drain the peas and stir in the rice cooker also.
• Close the rice cooker and finish cooking, maybe 5 more minutes.
• Serve and add pepper and salt to taste at the table.

TURKEY GOULASH WITH RICE

Steps:

• Sauté the rice in oil in an oven-safe skillet and pour in the broth. Bring to a boil, cover, turn the oven to the lowest temperature setting and cook the rice in the oven for about 20 minutes. During the last 5 minutes, remove lid and allow the remaining cooking liquid to evaporate.
• Cut the turkey meat into cubes. Peel the onion and garlic and chop finely. Trim the mushrooms and cut into slices. Fry turkey meat until golden brown in hot oil. Remove and keep warm. Add the onions, garlic and thyme to the pan drippings and sauté. Add mushrooms and fry for another 2 minutes. Deglaze with brandy and cook until liquid evaporates. Add the wine and pour in 100 ml (approximately 1/4 cop plus 2 tablespoons) of water, mustard, Worcestershire sauce and diced tomatoes. Simmer over low heat. Finally add the crème fraiche and the turkey meat. Season with salt and pepper.
• Coat a baking dish with oil, pour in the rice, press slightly to firm and unmold on a serving platter. Arrange the turkey goulash over the rice and garnish to taste with herbs.

TURKEY BARLEY GOULASH CASSEROLE (RICE COOKER)

Steps:

• Set rice cooker to "Quick Cook", or if you don't have that setting just turn on the rice cooker. Toss in first five ingredients, closing cover in between chopping to keep the heat inside. Peek every few minutes and stir to break up turkey clumps, then close the cover again.
• When turkey is cooked, add rest of ingredients. If you don't have the final three spices, you can leave them out or substitute your own favorites.
• Close cover and set rice cooker to brown rice setting. If you don't have a brown rice setting, set it for white rice. When it finishes, check to ensure barley is cooked through. If barley is still too chewy, let it run another cycle. It should take about 40 minutes. If mixture is too dry, add a little more water.
• Top with cheddar or parmesan cheese if you wish.

TURKEY GOULASH

Steps:

• In a large skillet over medium heat, cook the turkey until browned.
• Stir in the stewed tomatoes, garlic, tomato sauce, sugar and basil, and then simmer for about 20 minutes.
• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente, and then drain. Combine the pasta and turkey mixture; toss and serve.

RICE GOULASH

Steps:

• Brown the ground beef in a coverable coverable pot or pan.
• Add onion and garlic and cook down until onion is translucent.
• Add wine and simmer down until evaporated.
• Add all the other ingredients (rice, pasta sauce, and broth), cover and simmer/covered for about 25 minutes or until rice is cooked. More broth can be added if necessary.
• If halving recipe--I suggest 3/4 cup of wine, 1 full cup of rice and a generous 1 cup of broth.

GROUND TURKEY GOULASH

Steps:

• Cook turkey in olive oil until no longer pink. Add onion and celery, cook until onion is soft. Add green pepper and garlic, cook several minutes. Add tomatoes with liquid, mushrooms, along with other seasonings.
• While mixture simmers, cook pasta according to directions. Be sure pasta is not overcooked before adding to mixture as it will continue to soften. Add drained pasta into sauce, cover and let simmer about 1/2 hour to absorb flavor. Stir occasionally. Sprinkle with parmesan cheese if desired.

TURKEY RICE

Steps:

• Combine leftover turkey leg, thigh, and breast meat in a stockpot over high heat; add chicken broth and onion. Bring to a boil, reduce heat to medium-low, and cover. Simmer, flipping turkey pieces over halfway, until meat falls off the bone, about 1 hour.
• Transfer turkey pieces to a bowl and let cool until safe to handle.
• Meanwhile, bring broth to a boil and stir in rice. Season with black pepper, cayenne, and salt. Reduce heat to medium and let rice simmer until it starts to plump up, about 10 minutes.
• Pick turkey meat off the bone and chop into small pieces. Stir into the rice, adding more broth as needed. Cook over medium-low heat until rice reaches desired tenderness, 10 to 15 minutes.
• Smash green onions, red pepper, and cilantro together for the salsa. Taste and season turkey rice as desired, then scoop into serving bowls and top with salsa.