Garlic Broth With Basmati Rice Turkey And Squash Recipes

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GARLIC BROTH WITH BASMATI RICE, TURKEY AND SQUASH

This is the kind of soup you can whip up on a whim if you have garlic on hand and either summer or winter squash. You can make a vegetarian version of the soup just by eliminating the turkey. Otherwise it is one more healthy option for your Thanksgiving leftovers. When I made the soup the first time I used a lingering half-zucchini that I found in my sister's refrigerator. At this time of year you might be more likely to have winter squash on hand. Either will work. Winter squash will take 10 to 15 minutes longer to cook.

Provided by Martha Rose Shulman

Categories     dinner, lunch, soups and stews, vegetables, appetizer, main course

Time 45m

Yield Yield: Serves 4

Number Of Ingredients 11



Garlic Broth With Basmati Rice, Turkey and Squash image

Steps:

  • Combine water, garlic, salt, bay leaf and thyme in a soup pot or saucepan and bring to a boil. Reduce heat to low, cover and simmer 30 minutes. Taste and adjust salt. If you want a stronger flavor, simmer for another 5 to 10 minutes.
  • Using a skimmer or a slotted spoon, remove garlic, bay leaf and thyme sprigs from broth. Bring back to a simmer and add rice and winter squash if using (but not the zucchini). Cover and simmer 10 minutes, or until rice and squash are tender.
  • If using zucchini, add when rice is tender and simmer another 5 to 10 minutes, until soft but still bright. Stir in parsley and turkey and heat through. Taste, salt and pepper if desired, and serve.

Nutrition Facts : @context http, Calories 5, UnsaturatedFat 0 grams, Carbohydrate 1 gram, Fat 0 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 0 grams, Sodium 54 milligrams, Sugar 0 grams, TransFat 0 grams

6 cups water
10 garlic cloves, crushed, peels removed
Salt to taste
1 bay leaf
2 sprigs thyme or 1/4 to 1/2 teaspoon dried thyme
1/3 cup basmati rice, rinsed
1 cup sliced or diced winter squash or zucchini
2/3 cup shredded turkey
1/4 cup chopped fresh parsley
1 tablespoon extra virgin olive oil (optional)
Freshly ground pepper (optional)

CURRIED SQUASH AND BASMATI RICE

Make and share this Curried Squash and Basmati Rice recipe from Food.com.

Provided by dicentra

Categories     One Dish Meal

Time 30m

Yield 8 serving(s)

Number Of Ingredients 10



Curried Squash and Basmati Rice image

Steps:

  • 1. Peel squash and cut in half lengthwise. Remove and discard seeds. Cut squash into 1/2- to 3/4-inch cubes (you should have 2 1/2 cups).
  • In a 5- to 6-quart pan over medium heat, frequently stir onions, ginger, and garlic in butter until onions are very limp, 10 to 15 minutes.
  • Add rice and stir often until opaque, about 5 minutes. Add curry powder and stir for 30 seconds longer.
  • Stir in 1/2 teaspoon salt, squash, and broth. Bring to a boil over high heat; reduce heat, cover, and simmer, stirring occasionally, until rice and squash are tender to bite, 16 to 18 minutes.
  • Stir in cilantro and salt to taste. Spoon into a bowl.

Nutrition Facts : Calories 247.5, Fat 9, SaturatedFat 5.1, Cholesterol 20.3, Sodium 390.9, Carbohydrate 39, Fiber 3.4, Sugar 3.4, Protein 4.3

1 lb butternut squash
2 cups minced onions
3 tablespoons minced fresh ginger
1 tablespoon minced garlic
1/3 cup butter or 1/3 cup margarine
1 1/2 cups basmati rice, rinsed and drained
1 1/2 tablespoons curry powder
1/2 teaspoon salt
3 cups de-fatted chicken broth or 3 cups vegetable broth
2 tablespoons chopped fresh cilantro

BASMATI RICE AND TURKEY STUFFED PEPPERS

These are perfect for a weeknight, guilt-free meal with the family that even the kids will love! Any leftover stuffing can be kept in the fridge for 3 days

Provided by Emily Ott

Categories     Meat and Poultry Recipes     Turkey     Ground Turkey Recipes

Time 1h55m

Yield 8

Number Of Ingredients 13



Basmati Rice and Turkey Stuffed Peppers image

Steps:

  • Bring water and brown rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 45 to 50 minutes.
  • Preheat the oven to 400 degrees F (200 degrees C).
  • Heat a large skillet over medium heat. Add onion, garlic, and parsley; cook for 2 minutes. Add ground turkey, salt, and garlic power. Cook and stir using a wooden spoon until meat is no longer pink and slightly browned, about 5 minutes. Add tomato sauce and 1/2 cup chicken broth. Simmer over low heat for 5 minutes. Add cooked rice and stir stuffing well.
  • Fill each bell pepper half with stuffing and arrange neatly in a 9x13-inch baking dish. Cover each pepper with a handful of shredded Cheddar cheese. Pour remaining chicken broth into the bottom of the baking dish and cover tightly with aluminum foil.
  • Bake in the preheated oven for 40 minutes. Remove foil and bake until cheese is browned, about 5 minutes more. Serve right away.

Nutrition Facts : Calories 215.7 calories, Carbohydrate 18.7 g, Cholesterol 49.9 mg, Fat 9.2 g, Fiber 2.7 g, Protein 15.7 g, SaturatedFat 2.9 g, Sodium 374.5 mg, Sugar 4.5 g

1 ½ cups water
¾ cup brown basmati rice (such as Trader Joe's®)
½ onion, minced
2 cloves garlic, minced
2 tablespoons chopped fresh parsley
1 pound lean ground turkey
1 teaspoon kosher salt
1 teaspoon garlic powder
¼ cup tomato sauce
1 cup low-sodium chicken broth, divided
1 tablespoon olive oil
4 large red bell peppers, halved lengthwise and seeded
½ cup shredded Cheddar cheese

BASMATI RICE PILAF WITH APPLES, SQUASH AND CRANBERRIES

A yummy side dish with lots of good flavors! This makes a great holiday dish or makes anyday special! This recipe is from Washington Post columnist Stephanie Witt Sedgwick.

Provided by Sharon123

Categories     Rice

Time 45m

Yield 6-8

Number Of Ingredients 8



Basmati Rice Pilaf With Apples, Squash and Cranberries image

Steps:

  • Heat oil in a medium pot over medium-high heat. Add the onion and cook for 2 to 3 minutes, stirring, then add the squash, apple, cranberries and salt; stir to combine, and cook for 2 minutes.
  • Add the rice, stirring to coat evenly; then add the broth or water. Allow the liquid to come just to a boil, then reduce the heat to medium and cook for 5 minutes.
  • Cover and reduce the heat so the liquid is barely bubbling at the edges; cook for 5 to 10 minutes, until the rice is tender and all of the broth or water has been absorbed; use a fork to stir once halfway through cooking.
  • Turn off the heat; let the finished rice sit, covered, for 5 to 10 minutes.
  • Uncover, fluff with a fork and serve. Makes 6 to 8 servings.

Nutrition Facts : Calories 240.5, Fat 3.8, SaturatedFat 0.6, Sodium 53.5, Carbohydrate 48.7, Fiber 3.3, Sugar 8.8, Protein 4.1

1 tablespoon olive oil
1 small onion (preferably a sweet variety such as Maui, Wall Walla or Vidalia, cut into small dice, about 1/2 cup)
4 ounces butternut squash, peeled and cut into 1/4- to 1/2-inch cubes (1 cup)
1 medium granny smith apple, peeled, cored, cut into 1/4- 1/2 inch cubes
1/3 cup dried sweetened cranberries, coarsely chopped
1/8 teaspoon salt
1 1/2 cups uncooked basmati rice, rinsed according to package directions
2 1/2 cups about vegetable broth (or water or chicken broth)

BAKED RICE AND VEGETABLES IN BROTH

Great for meals with vegetarians and meat eaters. The brown rice offers a surprising nut taste to this meal.

Provided by Krista B

Categories     Everyday Cooking     Vegan

Time 45m

Yield 4

Number Of Ingredients 13



Baked Rice and Vegetables in Broth image

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • In a 9 x 13 inch baking dish combine white rice, wild rice, brown rice, mushrooms, broccoli, carrots, bell pepper, onion, salt, onion flakes, paprika, black pepper and broth. Mix well; cover.
  • Bake in preheated oven for 30 minutes, or until cooked through; stir once during baking.

Nutrition Facts : Calories 209.9 calories, Carbohydrate 44.3 g, Fat 1 g, Fiber 2.8 g, Protein 5.1 g, SaturatedFat 0.2 g, Sodium 877.1 mg, Sugar 3.7 g

¾ cup uncooked long-grain rice
1 tablespoon uncooked wild rice
¼ cup uncooked brown rice
¼ cup sliced fresh mushrooms
¼ chopped fresh broccoli
¼ cup chopped carrots
¼ cup chopped red bell pepper
¼ cup finely chopped onion
1 teaspoon salt
1 teaspoon dried onion flakes
1 teaspoon paprika
¼ teaspoon black pepper
2 ½ cups vegetable broth

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