Turkey And Spinach Rice Bowl Recipes

KALE-TURKEY RICE BOWL

Provided by Food Network Kitchen

Categories main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

Kale-Turkey Rice Bowl image

Steps:

Puree all but 3 tablespoons cilantro with 1/2 cup water, the jalapeno, almonds and 1/4 teaspoon salt in a blender until smooth.
Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Add the turkey and 1/2 teaspoon salt; cook, stirring and breaking up the meat with a wooden spoon, until browned, about 4 minutes.
Add the onion, garlic and cumin and cook, stirring occasionally, until softened, about 6 minutes. Stir in 1 1/2 cups water, the pureed cilantro mixture, the potatoes and kale. Cover and bring to a boil, then uncover and reduce the heat to medium. Simmer, stirring occasionally, until the potatoes are tender, about 15 minutes. Season with salt and serve over the rice. Top with the reserved cilantro.

Nutrition Facts : Calories 440 calorie, Fat 14 grams, SaturatedFat 3 grams, Cholesterol 65 milligrams, Sodium 248 milligrams, Carbohydrate 51 grams, Fiber 5 grams, Protein 30 grams

Ingredients

1 bunch cilantro, tough stems removed
1 jalapeno pepper, halved (remove seeds for less heat)
3 tablespoons sliced almonds
Kosher salt
1 tablespoon vegetable oil
1 pound 93 percent lean ground turkey
1 onion, finely chopped
2 cloves garlic, finely chopped
1 teaspoon ground cumin
1/2 pound red-skinned potatoes, cut into 1/2-inch pieces
1 5-ounce package chopped kale (about 6 cups packed)
2 1/2 cups cooked white or brown rice

TURKISH SPINACH WITH TOMATOES AND RICE

Not every tradition allows rice during Passover; in this fragrant dish there's just enough of it to add substance to the vegetables. Some Sephardic Jews have traditionally allowed rice during Passover, whereas many Ashkenazi Jews do not. There isn't much of it in this Turkish spinach dish, adapted from a recipe in Clifford A. Wright's "A Mediterranean Feast," just enough to add substance to the vegetables.

Provided by Martha Rose Shulman

Categories dinner, weekday, soups and stews, appetizer

Time 50m

Yield 4 to 6 side-dish servings

Number Of Ingredients 11

Turkish Spinach with Tomatoes and Rice image

Steps:

Wash the spinach and, working in batches if necessary, steam for about 2 minutes above an inch of boiling water, just until wilted. Remove from the heat and set aside.
Heat the olive oil over medium heat in a large, lidded skillet or casserole and add the garlic. Cook, stirring, until it begins to sizzle and smell fragrant, about 30 seconds, and stir in the tomatoes. Cook, stirring often, for 5 to 10 minutes, until the tomatoes have cooked down slightly. Add the stock or water, the lemon juice, rice, salt, paprika, cinnamon, sugar and steamed spinach and bring to a simmer.
Cover, turn the heat to low and simmer 15 minutes. Uncover and continue to cook until the mixture has the consistency of a thick stew, about 15 minutes. Taste and adjust seasonings. Serve hot or warm.

Nutrition Facts : @context http, Calories 109, UnsaturatedFat 4 grams, Carbohydrate 13 grams, Fat 5 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 557 milligrams, Sugar 2 grams

Ingredients

2 pounds spinach, stemmed and washed in 2 changes water, or 1 pound baby spinach
2 tablespoons extra virgin olive oil
2 garlic cloves, minced
1 can diced tomatoes in juice or, in season, 1 1/4 pound tomatoes, peeled, seeded and chopped
1 cup chicken stock, vegetable stock, garlic broth or water
2 to 3 tablespoons freshly squeezed lemon juice (to taste)
3 tablespoons long grain or basmati rice, rinsed in several changes of water, or 1/2 cup cooked brown rice
Salt to taste
2 teaspoons paprika
1/2 teaspoon cinnamon
3/4 to 1 teaspoon sugar (to taste)