Turkey and Brown Rice Bowl

Instructions

1. 1

   Combine the brown rice, 2¼ cups water and ¼ teaspoon salt in a saucepan. Bring to a boil, cover and reduce the heat to low. Simmer for 40–45 minutes, until the rice is tender and the water is absorbed. Remove from the heat and let stand, covered, for 5 minutes, then fluff with a fork.

2. 2

   Meanwhile, dice the onion, mince the garlic and cut the broccoli into small florets, thinly slicing the tender stalk.

3. 3

   During the last 20 minutes of the rice cooking time, heat the olive oil in a large, deep skillet over medium-high heat. Add the onion and cook for 3–4 minutes, stirring, until softened.

4. 4

   Add the turkey, oregano, black pepper and remaining ½ teaspoon salt. Stir-fry for 6–8 minutes, breaking the turkey into small pieces, until lightly browned and cooked through, 165°F/74°C. Stir in the garlic and cook for 30 seconds.

5. 5

   Add the broccoli and remaining ¼ cup water. Cover and cook over medium heat for 4–5 minutes, until the broccoli is just tender. Uncover, stir in the tomato sauce and simmer for 3 minutes.

6. 6

   Fold the cooked rice into the skillet and cook over medium-high heat for 2 minutes, stirring until everything is hot and evenly coated. Divide among four bowls.