Golden Ground Turkey and Rice Skillet with Fresh Cucumber Salad
A vibrant one-pan dinner featuring perfectly seasoned golden ground turkey and fluffy rice, paired with a crisp spring cucumber salad dressed in tangy rice vinegar. This wholesome gluten-free meal comes together in under 45 minutes for an easy weeknight dinner.
Ingredients
- 500g ground turkey
- 1 cup long-grain white rice
- 2 cups gluten-free chicken broth
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 teaspoon turmeric
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- Salt and black pepper to taste
- 2 medium cucumbers, thinly sliced
- 1/4 red onion, thinly sliced
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 teaspoon honey
- 2 tablespoons fresh dill, chopped
- Fresh parsley for garnish
Instructions
Prepare the cucumber salad by combining sliced cucumbers and red onion in a bowl. Whisk together rice vinegar, sesame oil, honey, and a pinch of salt. Pour over cucumbers, add dill, toss well, and refrigerate while preparing the skillet.
Heat olive oil in a large skillet over medium-high heat. Add diced onion and sauté for 3-4 minutes until softened.
Add ground turkey to the skillet, breaking it apart with a wooden spoon. Cook for 6-8 minutes until browned and internal temperature reaches 74°C (165°F), stirring occasionally.
Add minced garlic, turmeric, smoked paprika, cumin, salt, and pepper. Stir well and cook for 1 minute until fragrant.
Add rice to the skillet and stir to coat with the spices and turkey drippings for 1 minute.
Pour in gluten-free chicken broth and bring to a boil. Reduce heat to low, cover with a tight-fitting lid, and simmer for 15-18 minutes until rice is tender and liquid is absorbed.
Remove from heat and let rest covered for 5 minutes. Fluff with a fork and garnish with fresh parsley.
Serve the golden turkey and rice skillet alongside the chilled cucumber salad.
Did you make this?
Upload your photo and show how it turned out.
