Description
This Golden Ground Turkey and Rice Skillet is a flavorful and vibrant one-pan meal combining spiced ground turkey, turmeric-infused rice, and a refreshing sumac cucumber salad topped with a tangy lemon-garlic yogurt. Perfect for a wholesome and easy weeknight dinner, this dish features Middle Eastern-inspired spices that create a beautiful golden hue and complex aroma.
Ingredients
Main Skillet Ingredients
- 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. sweet paprika
- 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 (Jasmine or Basmati), rinsed
- 2 1/2 cups lower-sodium chicken or vegetable broth
Sumac Cucumber Salad
- 1/2 cup shaved or very thinly sliced red onion
- 2 Tbsp. red wine 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
- Sauté Aromatics. Heat olive oil in a large sauté pan or skillet with a fitted lid over medium heat. Add diced yellow onion and cook until tender, about 3 to 4 minutes. Stir in minced garlic, tomato paste, ground turmeric, sweet paprika, ground coriander, and black pepper. Cook for 2 minutes until fragrant.
- Brown Meat. Add ground turkey to the pan and season with 1 teaspoon kosher salt. Cook, breaking up the meat with a spatula or wooden spoon, until browned and cooked through, about 6 to 8 minutes.
- Add Rice and Broth. Stir in the rinsed rice, coating the grains with the oil and spices. Let the rice toast lightly in the pan for 1 minute. Pour in the chicken or vegetable broth, stir to combine, and bring the mixture to a boil. Cover the pan, reduce heat to low, and gently simmer until the liquid is absorbed and the rice is tender, about 23 to 27 minutes.
- Prepare Cucumber Salad Base. In a medium mixing bowl, combine the shaved red onion with red wine vinegar, ground sumac, and 1/2 teaspoon kosher salt. Toss to coat and let sit for at least 15 minutes (or up to 1 hour), stirring occasionally to gently pickle and soften the onions.
- Make Lemony Yogurt Sauce. In a small bowl, whisk together the plain full-fat Greek yogurt, fresh lemon juice, and grated garlic until well combined. Set aside.
- Finish Cucumber Salad. Just before serving, add the thinly sliced cucumbers, diced tomatoes, finely chopped parsley, chopped mint leaves, and olive oil to the bowl with the pickled red onion. Toss everything together thoroughly.
- Assemble and Serve. Spoon the golden turkey and turmeric rice mixture into serving bowls. Top each portion with a dollop of the lemony garlic yogurt and a generous spoonful of the sumac cucumber salad. Garnish with extra cracked black pepper and fresh herbs if desired. Serve warm.
Notes
- This dish can be made with ground chicken instead of turkey for a slightly different flavor.
- Use low-sodium broth to control the overall salt content.
- Allowing the red onion to marinate longer in the vinegar mixture mellows its sharpness.
- Jasmine or Basmati rice is recommended for best texture and flavor.
- For a lighter option, substitute Greek yogurt with a low-fat variety.
- Leftovers keep well refrigerated for up to 3 days and can be reheated gently on the stovetop.
