what kate ate

what you’ll need

for the turkey & rice

• 1 tbsp olive oil
• 1 yellow onion, diced
• 3 garlic cloves, minced
• 1 tbsp tomato paste
• 2 tsp turmeric
• 2 tsp paprika
• 1 1/2 tsp coriander
• 1 tsp pepper
• 1.7 lbs (costco pack propotion) ground turkey
• 3 tsp salt
• 1 cup basmati rice
• 2 1/2 cups low-sodium chicken bone broth

Cucumber Salad

• 1/2 cup red onion, thinly sliced
• 2 tbsp red wine vinegar
• 1/2 tsp salt
• 1 cucumber, sliced into thin half moons
• 1 cup cherry tomatoes, quartered
• 1/4 cup fresh parsley, finely chopped
• 2 tbsp mint, finely chopped (optional)
• 2 tbsp olive oil

Lemon Garlic Yogurt Sauce

*brief intermission to say i have made this over and over for countless other recipes now bc its so simple but so good*

• 1 cup plain greek yogurt
• 2 tbsp lemon juice
• 2 garlic cloves, minced

instructions

for the turkey & rice

1. Heat olive oil in a large pan, then add onion and cook until translucent (about 3 minutes).
2. Add the garlic, tomato paste, and spices (minus the salt) to the pot and cook until fragrant.
3. Add ground turkey and season with salt. Let it sit without disturbing until a nice brown crust has formed on the bottom, then break up and continue to cook until fully browned, about 8 minutes.
4. Stir rice into the mixture and let cook for 1 minute. Then, add broth and bring mixture to a boil.
5. Reduce the heat to low and cover the pan. Simmer until the liquid is absorbed (about 25 minutes).

for the cucumber salad & yogurt sauce

1. Add the onions to a mixing bowl with the red wine vinegar and salt and toss to combine. Let sit for 15 minutes (to macerate and mellow the onion).
2. While that rests, combine all of the yogurt ingredients in a small bowl and mix well.
3. After the onions have rested, add the rest of the cucumber salad ingredients to the bowl and toss.

add everything together in your desired ratios and you’ve got yourself a meal!!

macros (estimate) & notes