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Golden Ground Turkey and Rice Skillet Recipe

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4.4 from 14 reviews

This Golden Ground Turkey and Rice Skillet is a flavorful and wholesome one-pan meal featuring spiced ground turkey, aromatic turmeric-infused rice, and a refreshing sumac cucumber salad topped with a tangy lemon-garlic yogurt sauce. Perfect for a comforting yet light dinner, it combines warm spices with fresh herbs and a bright, pickled salad for well-rounded taste and texture.

Ingredients

Main Skillet

  • 2 Tbsp. extra-virgin olive oil
  • 1 cup diced yellow onion
  • 2 to 3 garlic cloves, minced
  • 1 Tbsp. tomato paste
  • 1 tsp. ground turmeric
  • 1 tsp. paprika (sweet)
  • 3/4 tsp. ground coriander
  • 1/2 tsp. black pepper
  • 1 lb. ground turkey
  • 1 tsp. kosher salt
  • 1 cup dry long-grain white rice (such as Jasmine or Basmati), rinsed
  • 2 1/2 cups lower-sodium chicken or vegetable broth

Cucumber Salad

  • 1/2 cup shaved (or very thinly sliced) red onion
  • 2 Tbsp. vinegar
  • 2 tsp. ground sumac
  • 1/2 tsp. kosher salt
  • 2 Persian cucumbers, halved lengthwise and thinly sliced into half moons
  • 1 cup diced Roma or plum tomatoes
  • 1/4 cup finely chopped fresh parsley
  • 2 Tbsp. finely chopped fresh mint leaves
  • 2 Tbsp. extra-virgin olive oil

Lemony Yogurt Sauce

  • 1/2 cup plain full-fat Greek yogurt
  • 1 Tbsp. fresh lemon juice
  • 1 grated garlic clove (or 1/2 tsp. granulated garlic)

Instructions

  1. Sauté Aromatics: Heat the olive oil in a large sauté pan or skillet over medium heat. Add the diced yellow onion and cook for 3 to 4 minutes until tender. Stir in minced garlic, tomato paste, ground turmeric, sweet paprika, ground coriander, and black pepper, cooking for another 2 minutes until fragrant and well combined.
  2. Brown Meat: Add the ground turkey to the pan and season with kosher salt. Cook, breaking up the meat with a spatula or wooden spoon, until browned and cooked through, about 6 to 8 minutes.
  3. Add Rice: Stir the rinsed rice into the turkey mixture, coating the grains with oil and spices. Toast the rice for 1 minute, then add the chicken or vegetable broth. Stir well and bring the mixture to a boil.
  4. Simmer: Cover the pan with a fitted lid, reduce heat to low, and let it gently simmer for 23 to 27 minutes, until the liquid is absorbed and the rice is tender.
  5. Start Cucumber Salad: Place the shaved red onion in a medium bowl. Add vinegar, ground sumac, and kosher salt. Toss to combine and let the mixture sit for at least 15 minutes, or up to 1 hour, stirring occasionally to softly pickle the onions.
  6. Mix Yogurt Sauce: In a small bowl, combine the plain Greek yogurt, fresh lemon juice, and grated garlic. Mix thoroughly and set aside.
  7. Finish Cucumber Salad: Just before the skillet is done, add the sliced cucumbers, diced tomatoes, chopped parsley, fresh mint, and extra-virgin olive oil to the bowl with pickled red onions. Toss gently to combine all the flavors.
  8. Assemble and Serve: Spoon the golden turkey and rice mixture into serving bowls. Top with a generous dollop of the lemony yogurt sauce and a hearty spoonful of the sumac cucumber salad. Garnish with extra cracked black pepper or fresh herbs as desired for added flavor and presentation.

Notes

  • Rinsing the rice removes extra starch and helps yield fluffy grains.
  • The sumac in the cucumber salad adds a bright, tangy flavor that perfectly balances the rich turmeric and paprika spices.
  • Use full-fat Greek yogurt for creaminess and tang; low-fat versions may alter texture and taste.
  • For a quicker meal, you can prepare the cucumber salad and yogurt sauce ahead of time.
  • This recipe is easily adaptable to gluten-free by ensuring the broth used is gluten-free certified.
  • Leftovers keep well in the refrigerator for up to 3 days and can be reheated gently on the stovetop or microwave.

Find it online: https://yumntasty.com/golden-ground-turkey-and-rice-skillet-recipe/