Middle Eastern turkey and rice skillet with orange-romaine salad

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Middle Eastern turkey and rice skillet with orange-romaine salad

Family-Friendly, Dairy-Free, Soy-Free, Mediterranean, Gluten-Free

2 Servings, 670 Calories/Serving

30–45 Minutes

Inspired by the homey Lebanese dish hashweh, this one-pot wonder is made with lean ground turkey, fragrant rice, and our aromatic seven-spice blend.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 3 tablespoons raisins
  • 1 organic yellow onion
  • 10 ounces ground turkey
  • Sun Basket Lebanese seven-spice blend (allspice - cloves - fenugreek - black pepper - nutmeg - cinnamon - ground ginger)
  • 3 ounces organic shredded carrots
  • ¾ cup long-grain white rice
  • 1 cup vegetable broth
  • 1 organic romaine heart or other lettuce
  • 1 organic orange
  • 1 tablespoon champagne vinegar

Nutrition per serving

Calories: 670, Protein: 29g (58% DV), Fiber: 9g (36% DV), Total Fat: 24g (37% DV), Monounsaturated Fat: 11g, Polyunsaturated Fat: 1.5g, Saturated Fat: 4.5g (23% DV), Cholesterol: 75mg (25% DV), Sodium: 360mg (15% DV), Carbohydrates: 87g (29% DV), Total Sugars: 20g, Added Sugars: 0g (0% DV).

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Prep the turkey and rice skillet ingredients

  • In a small bowl, cover the raisins with hot tap water and soak until plumped.
  • Peel and finely chop enough onion to measure 1 cup [2 cups].
  • Cut a small corner from the ground turkey packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel.
  • Measure 2 teaspoons [4 tsp] Lebanese seven-spice blend; save the rest for another use.
  • Coarsely chop the carrots; set aside 2 tablespoons [¼ cup] for garnish.

2

Cook the turkey and rice skillet

In a large sauce pot over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the onion, season with salt and pepper, and cook, stirring occasionally, until starting to soften, 2 to 3 minutes. Add the turkey and 2 teaspoons [4 tsp] seven-spice blend, season with salt and pepper, and cook, stirring to break up the meat, until lightly browned but not yet cooked through, 3 to 4 minutes. Stir in the rice and cook until the grains start to turn translucent, 1 to 2 minutes.

Add the vegetable broth and 1 cup [2 cups] water and bring to a boil, then reduce to a simmer. Cover and cook until the rice is tender, the liquid is absorbed, and the turkey is cooked through, 17 to 20 minutes. Remove from the heat and season to taste with salt and pepper.

Drain the raisins and fold them into the rice along with all but 2 tablespoons [¼ cup] carrots. Cover, and keep warm.

When the skillet is almost done, prepare the salad.

3

Make the salad

  • Trim the root end from the romaine; thinly slice the leaves crosswise.
  • Using your hands or a sharp knife, peel the orange; cut the orange in half lengthwise, then crosswise into ¼-inch-thick half-moons. Discard any seeds.
In a large bowl, stir together the champagne vinegar and 1 tablespoon [2 TBL] oil. Add the romaine and orange and toss to coat; season to taste with salt and pepper.

Serve

Transfer the turkey and rice and orange-romaine salad to individual plates. Garnish the rice with the remaining carrots and serve.
Kids Can!
  • Measure the onion and carrots.
  • Peel the orange by hand.
  • Assemble the salad.
  • Garnish with the carrots.