Lemon Rice With Turkey Recipes

LEMONY TURKEY RICE SOUP

Steps:

• In a large saucepan, combine first 4 ingredients and 5-1/2 cups broth. Bring to a boil; cook 3 minutes. , In a small bowl, mix cornstarch and remaining broth until smooth; gradually stir into soup. Bring to a boil; cook and stir until thickened, 1-2 minutes. Remove from heat; stir in lemon juice and cilantro.

LEMON RICE

Steps:

• In a medium saucepan, bring water, broth, lemon juice and butter to a boil. Stir in rice, basil and lemon zest. Reduce heat; cover and simmer for 20 minutes. Let stand 5 minutes or until the water is absorbed. Before serving, sprinkle with lemon-pepper.

TURKEY (OR CHICKEN) SOUP WITH LEMON AND RICE

Steps:

• Bring the stock to a simmer, and add the celery, leeks, garlic, salt, pepper and lemon juice. Simmer gently for 30 minutes. Add the zucchini and leftover turkey, if you have it, and simmer for another 10 to 15 minutes. Stir in the rice and the cilantro. Taste and adjust seasonings, and serve.

LEMON RICE WITH TURKEY

Steps:

• Cook brown rice in water as directed on package, drain if necessary.
• In 12-inch skillet, cook onions, garlic and broth over medium heat about 3 minutes, stirring occasionally, until onions are tender.
• Stir in turkey. Cook 3 minutes, stirring occasionally.
• Stir in cooked rice and remaining ingredients except parsley. Cook about 3 minutes, stirring occasionally, until rice is hot and turkey is no longer pink in center. Remove from heat. Stir in parsley.

CREAMY TURKEY LEMON RICE SOUP

Steps:

• Heat the oil in a dutch oven or stock pot over medium heat. Sautee the onion, celery, carrots, pepper, and garlic until soft, 4-5 minutes. Stir in the basmati rice and continue to cook for 1-2 minutes, stirring often.
• Add the leftover turkey, seasonings, herbs and stock. Mix well to combine and bring to a boil.
• Meanwhile, in a small bowl whisk well the flour with 2 tbsp water and stir it into the soup.
• Once the soup boils, reduce the heat to low and add the coconut cream and lemon juice.
• Cook on low for 18-20 minutes, or until the rice is done. Make sure you stir into the pot for a few times during cooking, to avoid the rice sticking to the bottom.
• Remove and discard the bay leaf and adjust the seasoning, if needed.
• Season with thyme and enjoy!

LEMON RICE WITH TURKEY

Steps:

• 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.

TURKEY WITH LEMON RICE

Steps:

• 1. Heat onions, garlic and broth to boiling in 12-inch skillet. Boil 3 minutes, stirring occasionally, until onions are tender. Reduce heat to medium stir in turkey. Cook 3 minutes.2. Stir in remaining ingredients except parsley. Cook about 3 minutes or until rice is hot and turkey is no longer pink in center remove from heat. Stir in parsley.NUTRITION FACTS: 1 Serving: Calories 215 (Calories from Fat 20) Fat 2g (Saturated 1g) Cholesterol 60mg Sodium 260mg Carbohydrate 26g (Dietary Fiber 2g) Protein 25g % DAILY VALUE: Vitamin A 2% Vitamin C 8% Calcium 4% Iron 10% DIET EXCHANGES: 1 Starch 2 1/2 Very Lean Meat 2 VegetableFrom "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

SKILLET TURKEY MEATBALLS WITH LEMON RICE

Steps:

• For the meatballs, in a large bowl, combine the ground turkey, milk, bread crumbs, lemon zest, salt, pepper, and parsley until well-combined. Roll into about 16 meatballs (about 1-2 inches in diameter).
• Heat the tablespoon olive oil in a large 12-inch nonstick skillet over medium heat until hot and rippling. Add the meatballs in a single layer and brown on each side. No need to cook through here as they will finish cooking with the rice; cook until just golden.
• Carefully scoop the meatballs out of the skillet onto a paper towel-lined plate and return the skillet to medium heat (wiping out any excess grease - leaving just a tiny bit for the rice).
• Add the rice to the skillet and cook for 1-2 minutes, stirring constantly, until the edges of the rice start to turn translucent. Add the garlic and salt and cook for another minute. Stir in the broth, lemon juice and lemon zest and bring the mixture to a simmer.
• Gently nestle the meatballs back into the rice mixture and cover the skillet. Reduce the heat to low and cook until the rice is tender and the meatballs are cooked through, about 18-20 minutes.
• Remove the skillet from the heat and let it sit, covered, for 5 or so minutes. Uncover and sprinkle with Parmesan and additional fresh parsley, if desired. Serve immediately.