Ingredients
1 c. white rice
1 tbsp. extra-virgin olive oil, plus more for drizzling
1 lb. brussels sprouts, trimmed and cut in half
kosher salt
Freshly ground black pepper
1 lb. ground turkey
3 cloves garlic, minced
1 c. diced red onion
1 tsp. poultry seasoning
2 tbsp. all-purpose flour
1 1/2 c. Swanson Chicken Broth
1/4 c. chopped fresh parsley
Preparation
Step 1Prepare rice according to package instructions.Step 2Meanwhile, in a large sauté pan over medium-high heat, drizzle olive oil. Place the brussels sprouts cut-side down and cook until golden brown, about 3 minutes. Season with salt and pepper and sauté for 1 minute, then transfer to a plate.
Step 3Return pan to medium-high heat, then add 1 tablespoon oil and brown the ground turkey. Using a spoon, break up meat into medium-sized chunks. Add garlic, red onion, and poultry seasoning; stir for 2 to 3 minutes. Whisk in flour until absorbed and stir in stock. Bring to a boil and simmer on low for 2 to 3 minutes.
Step 4Stir in rice and brussels sprouts until warmed through. Garnish with parsley and serve immediately.
