Golden Ground Turkey and Rice Skillet Recipe
This Golden Ground Turkey and Rice Skillet is a vibrant, wholesome one-pan meal featuring ground turkey simmered with aromatic spices and turmeric-infused rice. Served with a refreshing sumac-cucumber salad and tangy lemony yogurt, it offers a perfect balance of savory, tangy, and fresh flavors. Ideal for weeknight dinners, this recipe is easy to make and packed with nutrition.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Low Fat
Ingredients
Ground Turkey and Rice
- 2 Tbsp. extra-virgin olive oil
- 1 cup diced yellow onion
- 2 to 3 garlic cloves, minced
- 1 Tbsp. tomato paste
- 1 tsp. ground turmeric
- 1 tsp. paprika (sweet)
- 3/4 tsp. ground coriander
- 1/2 tsp. black pepper
- 1 lb. ground turkey
- 1 tsp. kosher salt
- 1 cup dry long-grain white rice (such as Jasmine or Basmati), rinsed
- 2 1/2 cups lower-sodium chicken or vegetable broth
Sumac-Cucumber Salad
- 1/2 cup shaved (or very thinly sliced) red onion
- 2 Tbsp. red wine vinegar
- 2 tsp. ground sumac
- 1/2 tsp. kosher salt
- 2 Persian cucumbers, halved lengthwise and thinly sliced into half moons
- 1 cup diced Roma or plum tomatoes
- 1/4 cup finely chopped fresh parsley
- 2 Tbsp. finely chopped fresh mint leaves
- 2 Tbsp. extra-virgin olive oil
Lemony Yogurt
- 1/2 cup plain full-fat Greek yogurt
- 1 Tbsp. fresh lemon juice
- 1 grated garlic clove (or 1/2 tsp. granulated garlic)
Instructions
- Sauté Aromatics: Heat olive oil in a large sauté pan or skillet with a fitted lid over medium heat. Add diced onion and cook until tender, 3 to 4 minutes. Stir in garlic, tomato paste, turmeric, paprika, coriander, and black pepper; cook until fragrant, about 2 minutes.
- Brown Meat: Add ground turkey and season with kosher salt. Cook, breaking up the meat with a spatula or wooden spoon, until browned, 6 to 8 minutes.
- Add Rice and Broth: Stir in the rinsed rice to coat it evenly in the oil and spices. Let the grains toast for 1 minute. Pour in the lower-sodium broth, stir to combine, and bring the mixture to a boil. Cover the pan with the lid, reduce the heat to low, and gently simmer until the liquid is absorbed and the rice is tender, about 23 to 27 minutes.
- Start Cucumber Salad: In a medium mixing bowl, place the shaved red onion. Add red wine vinegar, ground sumac, and kosher salt. Toss to combine and let the mixture sit for at least 15 minutes, up to 1 hour, stirring occasionally to pickle and soften the onions gently.
- Mix Lemony Yogurt: In a small bowl, combine plain Greek yogurt, fresh lemon juice, and grated garlic (or granulated garlic). Mix well and set aside.
- Finish Cucumber Salad: Just before the turkey and rice is done, add the thinly sliced cucumbers, diced tomatoes, chopped parsley, chopped mint leaves, and olive oil to the pickled red onion. Toss everything together to combine.
- Assemble and Serve: Spoon the golden turkey and rice mixture into serving bowls. Top each with a dollop of the lemony yogurt and a generous spoonful of the sumac-cucumber salad. Garnish with extra cracked black pepper or fresh herbs if desired. Serve warm.
Notes
- Make-ahead: You can prepare the cucumber salad and yogurt mixture up to 1 day in advance. Store them separately in airtight containers in the fridge for best flavor and texture.
- Store: Refrigerate leftover turkey and rice in an airtight container for up to 3 days. Keep the toppings stored separately to maintain freshness and crunch.
- Reheat: Warm individual portions of the turkey and rice mixture in the microwave or in a skillet over medium heat. Add a splash of broth or water if the rice seems dry, to restore moisture.
