Ground Turkey Kheema with Forbidden Rice

Ground Turkey Kheema with Forbidden Rice A lighter Indian dish with no heavy cream, served with nutty, whole-grain black rice.

Ingredients

Original recipe yields 4 servings

The ingredient list now reflects the servings specified

Forbidden Rice:

1 tablespoon olive oil
1 cup black (forbidden) rice
4 cups water
½ teaspoon ground cinnamon
1 dash ground cloves
salt and ground black pepper to taste

Time Details

PREP :

COOK : 40 mins

TOTAL : 1 hr

SERVING : 4

YIELD : 4 servings

Step 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.

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Step 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.
Step 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.

Per Serving: 506 calories; protein 30.5g; carbohydrates 60g; fat 16.7g; cholesterol 91.7mg; sodium 388.7mg. You can substitute ghee for butter if desired.