Skillet Turkey Stroganoff

Cook’s Notes: Major comfort food; another rice + poultry + 2 veg combination, similar to Dinner Rice Salad. You could even add another 16 oz package of frozen vegetables to increase the vegetables. Serve this with a salad (we had a Greek-style salad from a local pizza restaurant with baby spinach, red bell pepper strips, sun-dried tomatoes, black olives, cucumber slices, and a creamy feta dressing.)

2 c water
1 c uncooked rice (yields 2 cups cooked rice)
20 oz package (1.25 lbs) ground turkey
1 cup frozen pearl onions
2 tsp minced garlic
1 cup frozen peas
8 oz package sliced mushrooms
14 oz can reduced sodium chicken broth
8 oz sour cream
Ground black pepper
1 cup shredded cheese, Italian blend (white)

Preparation hint: Prepare the turkey sauce while the rice simmers.

RICE: Mix water and rice in a medium saucepan, and bring to boil. Reduce heat to low, cover, and simmer 20 minutes, until rice is tender and water is absorbed.

SAUCE: Coat a large saucepan with cooking spray. Brown the ground turkey with the onions and garlic, stirring to keep it loose. Add peas and mushrooms; sauté briefly to brown.

Add chicken broth and simmer 10 to 15 minutes, stirring frequently, until mushrooms are tender.

Remove from the heat and stir in the sour cream. Add ground black pepper to taste. Add cooked rice and shredded cheese to the mixture. Stir well to combine.

Makes about 8 servings.

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One thought on “Skillet Turkey Stroganoff

  1. Made this with frozen mixed pepper (yellow, red, green) strips, peas and pearl onions, and whole wheat, no-yolk egg noodles. Still turned out very good, though I could have gone a little heavier than 1 cup of pepper strips.

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