Tomato Rice With Turkey And Mixed Vegetables
If you have ever eaten out at a Chinese restaurant — and who hasn’t — you’ve most likely encountered items in the menu that says, “over rice.” It’s basically a meat or seafood dish served over a cup or bowl of steamed or fried rice.
I find that description a little unfair — to rice. Why, you’d never order from a pizza menu where it says, “pepperoni over wheat crust.” Neither would pick a sandwich that says “ham and cheese over a slice of bread with another slice on top!”
So, for this recipe, I’m making my rice part of the dish from the beginning and not merely as an afterthought.
There’s much more to rice than steamed or fried. It can be enhanced by wonderful flavors like tomatoes, coconut, cilantro or curry. I chose tomato for this recipe because it blends perfectly well with turmeric-infused ground turkey and vegetables.
1 cup long grain rice
2 tbsps tomato paste
1 lb. lean ground turkey
4 cloves garlic, peeled and crushed
1 small onion, chopped
1 small tomato, sliced into small cubes
1 tbsp chopped green onions
2 tbsps Olive oil
1/2 cup sweet potato, cut into tiny cubes
1/2 cup celery, cut into tiny cubes
1/2 cup jicama, cut into tiny cubes
1/2 cup carrots, peeled and cut into tiny cubes
1/2 cup green bell pepper, seeded and cut into tiny cubes
1/2 cup green cabbage, sliced into tiny cubes
1/2 cup red cabbage, sliced into tiny cubes
1/2 cup radish, sliced into tiny cubes
1/2 cup broccoli florets, sliced into tiny cubes
1/2 cup raisins
3 tbsps soy sauce
1/2 tsp turmeric powder
Salt and pepper to taste
3 cups water
Add rice and 2 tsps of tomato paste to 2 cups water. Mix well and cook in the rice cooker (or boil until cooked). Fluff with a fork, let cool and set aside. In a large work, heat Olive oil over medium-high heat. Add garlic and cook until golden brown. Add onions, cooking until tender. Add tomatoes and green onions and cook for about a minute. Add ground turkey, soy sauce, salt and pepper to taste and cook until golden brown. Add turmeric . Add the vegetables and raisins and stir-fry for about 5 minutes. Add in tomato rice and mix well. Add 1 cup water and cook for another 3 minutes. Remove from heat and serve warm.