Marinate Ahead
Turkey Biryani
Moroccan Carrots with Golden Raisins
Ingredients
- 3 Tbsp butter, divided
- 1 (20-oz) pkg ground turkey
- 1 (10-oz) pkg frozen green peas
- 2 Tbsp curry powder, divided
- 2 cloves garlic, minced
- 1 tsp minced ginger
- 1½ cups brown basmati rice, rinsed
- 3½ cups low-sodium chicken broth
- ½ tsp salt
- ¼ tsp pepper
- 1 cup chopped roasted, salted cashews
Instructions
- Melt 1 Tbsp butter in a Dutch oven over medium-high heat; add turkey, peas, and 1 Tbsp curry. Cook 5 minutes or until turkey is browned and crumbly; remove from pot.
- Melt 2 Tbsp butter in same pot; add 1 Tbsp curry powder, garlic, ginger, rice, broth, salt, and pepper.
- Bring to a boil; cover, reduce heat, and simmer 40 minutes or until liquid is absorbed and rice is tender. Stir in turkey, peas, and nuts.
Side Dish Ingredients
- 2 lb carrots, cut into sticks (see Note)
- 1¼ tsp Moroccan seasoning (see Note)
- ½ tsp salt
- ½ tsp pepper
- 2 Tbsp olive oil
- 1 Tbsp lemon juice
- ¼ cup chopped fresh parsley
- ½ cup golden raisins
Side Dish Instructions
- Preheat oven to 425°F. Toss together carrots, seasoning, salt, pepper, oil, and lemon juice on a rimmed baking sheet coated with cooking spray.
- Bake 20 to 25 minutes or until tender; toss with parsley and raisins.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
536
|
150
|
686
|
| Fat (g) | 29 | 5 | 34 |
| Sat. Fat (g) | 9 | 1 | 10 |
| Protein (g) | 27 | 2 | 29 |
| Carb (g) | 48 | 27 | 75 |
| Fiber (g) | 6 | 5 | 11 |
| Sodium (mg) | 504 | 302 | 806 |
Clean Eating Meal Plan
This recipe selected from the eMeals Clean Eating Meal Plan.
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