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Lemon Rice with Turkey

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Submitted by kathleen

YIELD

6 servings

PREP

15 min

COOK

10 min

READY

25 min

Ingredients

1 237
CUP ML SCALLIONS, SPRING OR GREEN ONIONS
about 9 medium, chopped
1 237
CUP ML CHICKEN BROTH
2 2
EACH EACH GARLIC CLOVES
finely chopped
1 ½ 680.4
POUNDS G TURKEY BREAST
cut into 3 x1/4x1/4 inch strips
3 7.1E+2
CUPS ML BROWN RICE
or white
79
CUP ML LEMON JUICE
1 15
TABLESPOON ML CAPERS
rinsed and drained
2 1E+1
TEASPOONS ML LEMON ZEST
grated
¼ 1.3
TEASPOON ML BLACK PEPPER
3 45
TABLESPOONS ML PARSLEY LEAVES
fresh, chopped

Directions

Brown rice has a hearty flavor that blends well with lemon.

You may want to decrease the lemon juice to ¼ cup if using white rice.

Cook onions, broth and garlic in 12-inch skillet over medium heat 3 minutes, stirring occasionally, until onions are tender.

Stir in turkey. Cook 3 minutes.

Stir in remaining ingredients except parsley.

Cook about 3 minutes or until rice is hot and turkey is white; remove from heat .

Stir in parsley.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 283g (10.0 oz)
Amount per Serving
Calories 482 10% from fat
 % Daily Value *
Total Fat 6g 9%
Saturated Fat 1g 6%
Trans Fat 0g
Cholesterol 48mg 16%
Sodium 1204mg 50%
Total Carbohydrate 27g 27%
Dietary Fiber 4g 16%
Sugars g
Protein 57g
Vitamin A 6% Vitamin C 22%
Calcium 5% Iron 17%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 

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