Rice Pilaf with Turkey
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Ingredients
- 1 Tbs. olive oil
- 1 small leek, washed and thinly sliced
- 4 garlic cloves, finely minced
- 1 cup cubed butternut squash
- ½ cup wild rice
- ½ cup brown rice
- 2½ cups low-sodium chicken broth
- 2 cups cubed turkey (light and dark meat)
- ½ cup dried cranberries
- ½ cup chopped, toasted walnuts
- 3 cups baby spinach leaves
- ¼ cup minced fresh basil
Preparation
- Heat olive oil in saucepan over medium heat. Add leeks, and sauté 3 minutes. Add garlic, and sauté 2 minutes more. Stir in squash, wild rice, brown rice, and broth. Bring to a boil, reduce heat, and simmer, covered, 40 minutes, until rice is just done.
- Stir in turkey, cranberries, and walnuts, and cook 5 minutes. Stir in spinach leaves and basil, and remove from heat. Cover and let stand 3 minutes, or until spinach is wilted. Season to taste with salt and pepper if desired.
Nutrition Information
- Calories 440
- Carbohydrate Content 56 g
- Cholesterol Content 40 mg
- Fat Content 2 g
- Fiber Content 5 g
- Protein Content 22 g
- Saturated Fat Content 2 g
- Sodium Content 135 mg
- Sugar Content 14 g