I was so excited when I discovered this recipe.
I think I’ve made this Greek turkey and rice skillet, a deconstructed version of my Greek turkey burgers, which I am a huge fan of, because I have been so busy lately, I’ve been all about skillets and one-pot meals, so today I made it as a deconstructed version.
It is incredibly simple to make and uses a few super flavorful ingredients, such as feta and Kalamata olives, to give a strong flavor punch without having to raise the price significantly.
Glad to be able to share this fun recipe with all of you. Remember to follow along and share your results with Apronese.
Options with Lower Carbs
It was a bit more expensive than I normally would have made it, so I decided to go with a lower carb to meat ratio than I usually do.
However, that’s what worked out for me today. In order to make this a low carb meal, you can eliminate the rice and broth, double the spinach, add some fresh diced tomatoes at the end and stir until heated throughout (since there is no rice in this dish, you don’t need to simmer it), but just cook it until it’s hot enough for you.
In addition to that, I would also like a can of white beans or garbanzo beans as well.
Keeping Expensive Ingredients in Check
To really punch up the flavor in recipes, I like to use small amounts of feta (like one ounce) when possible, however you can’t usually get just one ounce of feta at a time.
My solution is to purchase a block of 8 ounces of feta, slice it up into four 2 ounce cubes, and freeze them. I use one or two ounces thaw at room temperature, then use them as needed.
The feta gets crumbly after a freeze/thaw cycle like other cheeses, but I always crumble it over my dishes anyway, so this is not a problem for me since I always crumble it over my dishes anyway.
Is It Difficult to Cook Rice?
The one skillet method does not work properly unless you have an excellent thick bottomed pot. If it heats unevenly, some rice may scorch while some remain uncooked.
This is just a quick note about this one skillet method.
I suggest that you cook the rice separately in the broth for a few minutes, then combine it with all the other ingredients in the skillet when it is done cooking.
If you often have problems cooking rice, try cooking it separately in the broth before you mix the rice with all the other ingredients in the skillet.
Skillet of Greek Turkey and Rice
This easy ground turkey recipe cooks in one skillet to maximize the flavor of the turkey and to save as much time as possible on the stovetop.
It is packed with flavor and requires minimal cooking time.
Prep Time: 5 mins / Cook Time: 30 mins / Total Time: 35 mins
Servings: 4 to 6 servings (7 cups total)
- 1 Tbsp olive oil ($0.13)
- 2 cloves garlic, minced ($0.16)
- 19 oz. Ground turkey, 97% lean ($4.59)
- 1 tsp dried oregano ($0.10)
- 1/4 tsp salt ($0.02)
- Freshly cracked pepper ($0.03)
- 1 cup long grain white rice, uncooked ($0.66)
- 1/4 lb frozen cut leaf spinach ($0.42)
- 1/3 cup sun dried tomato halves (about 7 pcs), sliced ($1.00)
- 1/2 cup kalamata olives, sliced ($1.08)
- 1.5 cups chicken broth* ($0.21)
- handful fresh parsley ($0.25)
- 1 fresh lemon ($0.75)
- 1 oz feta ($0.56)
- The ground turkey, oregano, salt, and pepper are added to a large deep skillet with a drizzle of olive oil. Heat the skillet over medium heat until the oil is hot and the garlic is fragrant. Add the ground turkey, oregano, salt, and pepper. Continue to sauté until the ground turkey is cooked through (about 5 minutes).
- It is recommended that the olives and sun dried tomatoes be sliced while the turkey is cooking, and once the turkey has cooked through, add the rice, frozen spinach, olives, and sun dried tomatoes to the skillet along with the pan juices.
- In order to make the soup as delicious as possible, all the ingredients must be thoroughly combined before adding the chicken broth. If you place a lid on the skillet, turn up the heat to medium high and let it come to a boil. Once you reach a boil, you should turn off the heat, and allow it to gently simmer for 15 minutes. When cooking on low or medium low heat, make sure to keep the mixture at a steady simmer for at least 15 minutes.
- After 15 minutes, give the skillet a brief stir, replace the lid quickly, turn off the heat, and allow it to sit for an additional 10 minutes.
- Give the skillet a final stir and fluff before topping with feta crumbles, carrots, parsley, and lemon wedges. Serve with a wedge of lemon over top. Zest half a lemon and slice it into wedges. Roughly chop the parsley. Once the skillet is completely cool, add the zest and the chopped parsley to the skillet.
Serving: 1 Serving ・ Calories: 600.1 kcal ・ Carbohydrates: 43 g ・ Protein: 27.9 g ・ Fat: 34.83 g ・ Sodium: 1012.08 mg ・ Fiber: 3.35 g
The nutritional values shown here are only estimates. Please see our nutrition disclaimer.
Greek Turkey Rice Skillet – How to make it – Step by Step Photos
The first thing you should do is to place two cloves of minced garlic and a tablespoon of olive oil into a large deep skillet.
Continue to sauté over medium heat for about a minute, then add ground turkey (97% lean), 1 tablespoon of dried oregano, 1/4 teaspoon salt, and a pinch of freshly cracked pepper, continuing to cook for about 1 minute, then add some more salt and pepper.
As an aside, I used a 19-oz package of Honeysuckle White ground turkey.
Add 1 cup of uncooked long grain white rice, 1/4 lb. frozen cut leaf spinach (don’t have to thaw it before serving), 1/3 cup dried tomatoes thinly sliced (approximately 7 pieces), and about half a cup Kalamata olives sliced (slice).
When I use sun dried tomatoes, I do not use them in oil, so I only use a small handful of them in recipes and store the rest easily in my pantry. I buy these in small bags in the produce department.
I usually buy them in small bags at the grocery store.
In order not to spend six or seven dollars on an entire jar of olives, I bought only a few from the olive bar at my local grocery store, which usually costs six to seven dollars.
It was almost the same price per pound for the olive bar olives versus the jar olives, so I decided to choose “no leftovers” because I did a price calculation.
Add 1.5 cups chicken broth to the skillet as well.
Stir well until the ingredients are all well combined. Better Than Bouillon is a jar of concentrated broth which is perfect for making the exact amount of broth I need for recipes and the jar will stay in the fridge for a long time without spoiling. I really love using it.
You must boil the broth in a large skillet on high heat, and once it is boiling, you should turn the heat down to low or medium-low (the lowest temperature where it will maintain a gentle simmer), and let it simmer for 15 minutes.
Put the lid on the skillet and set it aside for another 10 minutes after giving the rice a quick stir, after which the broth should have completely absorbed into the rice.
After that, the rice should be tender and the broth should have been absorbed into the rice completely.
When the skillet is simmering, zest the lemon, cut it into wedges, and roughly chop the parsley into small pieces.
When the skillet has finished cooking, sprinkle the lemon zest and parsley over it, along with the feta cheese in the skillet.
If you have the lemon wedges on hand, squeeze them over the top just before you eat it. This is NOM. I could eat that whole thing in one sitting.
In this Greek turkey and rice skillet, you’ll find so many colors and flavors that will melt in your mouth.
What do you think, are you interested and excited about this dish? Apronese is already addicted to it.
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