Cook’s notes: This meal takes about 30 minutes to make. You’ll have 3 burners on the stove going at once. Serve with a mixed salad or green vegetable and fruit for dessert.
- 7 oz box rice orzo pilaf mix (such as Trader Joe’s brand)
- 10-oz bag of sliced crimini (brown) mushrooms
- 1.4 lb package of turkey cutlets, about 5 to 6 cutlets
- Spice mixture: Combine 2 teaspoon Mild Chili Spice mix, 1/2 teaspoon ground cumin, 1/2 teaspoon oregano leaves, 1/2 teaspoon kosher salt, and 1/2 teaspoon sugar
Prepare the rice pilaf according to the instructions on the box (it simmers for 20 minutes in a saucepan with a lid).
At the same time, while the pilaf is cooking, prepare the mushrooms and the cutlets as follows:
Mushrooms: Sauté the mushrooms in a medium-size skillet lightly coated with olive oil cooking spray, stirring often. Let them cook the entire time the rice pilaf cooks. Add water to the skillet as needed.
Cutlets: Lightly coat a second skillet with olive oil cooking spray. Rub both sides of turkey cutlets with the spice mixture, so that the cutlets are evenly coated. Working in batches, place turkey cutlets in skillet. Cook on medium heat 3 minutes on each side (6 minutes total) or until cooked through. Cut into them to make sure there are no raw spots. Set them aside on a plate as they are cooked.
Everything — rice pilaf, mushrooms, all the cutlets — should finish cooking at about the same time. Stir the mushrooms into the rice pilaf. Serve 3 oz turkey with 1/2 cup of the mushroom rice pilaf.