Well, this week I’m back with another one pot dinner that delivers plenty of tasty food with very little effort. I love having so many of these in my recipe box. It means that I have a lot of flavor options to get dinner on the table fast for those busy weeks where I can’t prep a lot ahead of time. I nearly always serve these with some roasted broccoli which is quick enough to prep on Saturday, then on the weeknights, I just toss some of the broccoli with a bit of oil and spices and roast it while I cook the dish. You could also easily serve it with a simple salad on the side. This one is actually one of my favorites. Cooking the rice in coconut milk gives it an especially lovely flavor, and the fish sauce keeps it from being too sweet. Here’s how it goes:
One-Pot Thai Turkey and Rice (from Martha Stewart)
1 tbsp. fish sauce
1 3/4 c. sliced shallots
1 tbsp. safflower oil
1 lb. ground turkey
1 tbsp. minced ginger
1 tbsp. minced garlic
1 1/4 c. jasmine rice (If you up this to 1 1/2 c., then you’ll round this meal up to 6 servings.)
1 1/4 c. coconut milk (If you up the rice to 1 1/2 c., then you should up this to 1 1/2 c. also.)
2 thinly sliced sweet red peppers (about 1/3 c.)
- In a large skillet, heat the oil over medium-high heat. Add the turkey, ginger, garlic, and shallots, and cook, stirring, til browned, about 9 minutes. Add the rice and cook, stirring for 1 minute. Add the fish sauce and scrape up the bottom of the pan.
- Add in the coconut milk, peppers, 1 1/2 tsp. salt, and 1 1/4 c. water (1 1/2 c. if you’ve upped the rice and coconut milk). Bring to a simmer, cover, lower the heat, and let cook, stirring occasionally, til rice is tender, about 15 minutes.
Have a great week!