Ground Turkey Kheema with Forbidden Rice

A lighter Indian dish with no heavy cream, served with nutty, whole-grain black rice.

Ground Turkey Kheema With Forbidden Rice Ingredients

• 3 teaspoons butter

• 1 large onion, minced

• 3 cloves garlic, minced

• teaspoon ground ginger

• 1 pound ground turkey

• salt and ground black pepper to taste

• 1 teaspoon ground coriander

• 1 teaspoon ground cumin

• 1 teaspoon ground chile pepper

• 1 teaspoon ground turmeric

• 1 teaspoon garam masala

• 1 teaspoon ground cinnamon

• 1 russet potato, diced

• 1 cup frozen peas

• cup tomato sauce

• cup water

• 1 bay leaf

• 1 red bell pepper, minced

• 2 tablespoons chopped fresh cilantro

• 1 tablespoon olive oil

• 1 cup black (forbidden) rice

• 4 cups water

• teaspoon ground cinnamon

• 1 dash ground cloves

• salt and ground black pepper to taste

How to Make Ground Turkey Kheema With Forbidden Rice

1. Melt butter in a large saute pan over medium heat. Add onion and cook until translucent, about 8 minutes. Add garlic and ginger; cook for 2 minutes more. Add turkey; cook and stir until browned, 5 to 7 minutes. Season with salt, pepper, coriander, cumin, ground chile, turmeric, masala, and cinnamon. Stir well.

2. Add potato, peas, tomato sauce, water, and bay leaf. Reduce heat to low and cover. Simmer until potato is tender, 20 to 25 minutes. Add bell pepper and cilantro; simmer until heated through, 5 to 10 minutes more.

3. Meanwhile, heat olive oil in a separate pan over medium-high heat. Saute rice in the hot oil for 2 to 3 minutes. Add water; bring to a boil. Reduce heat to low and simmer until rice is tender, 20 to 40 minutes. Drain off excess water. Add cinnamon, cloves, salt, and pepper.

Ground Turkey Kheema With Forbidden Rice Nutritions

• Calories: 506.1 calories

• Carbohydrate: 60 g

• Cholesterol: 91.7 mg

• Fat: 16.7 g

• Fiber: 6 g

• Protein: 30.5 g

• SaturatedFat: 4.7 g

• ServingSize:

• Sodium: 388.7 mg

• Sugar: 6.5 g

• TransFat:

• UnsaturatedFat:

Ground Turkey Kheema With Forbidden Rice Reviews

• I didnt make any changes to this recipe. The blend of spices is mild but tasty. The potatoes make it hearty comfort food. Combining all the spices before you start is the way to go.

• I added sweet potato, spinach and zucchini. Left out the bell pepper. Delicious. I added 1/2 more water and and would add 1/2 cup more tomato sauce to make it saucier near the end.

• Delicious and reheats well. . On some portions I topped with a dollop of greek yogurt

• Yumm

• So good The only change I made is to use the whole 8 oz can of tomato sauce and exchanged the rice for warm pitas bread. Oh, and topped with sour cream. This is a DEFINITE KEEPER