Brown Rice Bowl with Turkey, Toasted Garlic and Kale
4 servings Total time: 30 minutes
This turkey and kale grain bowl relies on frozen rice for weeknight-friendly appeal, and gets a big punch of flavor from toasted garlic “chips.” They are made by gently toasting garlic slices in oil, then letting them cool until they become crunchy and mellow.
Storage: Refrigerate for up to 4 days.
2 tablespoons olive oil
4 garlic cloves, thinly sliced
1 pound ground turkey (93 percent lean) 1⁄2 teaspoon smoked paprika
1⁄2 teaspoon plus 1⁄8 teaspoon fine salt,
divided
Pinch crushed red pepper flakes, plus
more to taste
1 (15-ounce) can no-salt-added diced tomatoes, juices drained
3 cups lightly packed chopped kale leaves
without stems, lacinato or regular 3 cups frozen brown rice or hot cooked
brown rice
1 large ripe avocado, pitted, peeled and
sliced
1 lemon, quartered, for serving
In a medium (10-inch) skillet over medium heat, heat the oil and garlic until the garlic begins to sizzle slightly. Reduce the heat to low and cook, stirring frequently, until the garlic is golden-brown, about 6 minutes. (Watch the garlic carefully, and don’t let it burn.) Remove from the heat and use a slotted spoon to transfer the garlic to a small dish. Transfer 1 tablespoon of the garlicinfused oil to a small bowl and set aside.
Return the skillet with the remaining oil to medium heat and add the turkey. Cook, breaking it up with a spoon into small chunks, until no longer pink, 5 to 6 minutes. Stir in the smoked paprika, teaspoon of the salt and the red pepper flakes. Then add the tomatoes and kale and cook, stirring, until the kale is just wilted, 3 to 5 minutes. Remove from the heat and cover to keep warm.
If using frozen rice, cook it according to the package directions. Add the reserved garlic oil to the hot rice, along with the remaining teaspoon of salt and stir to thoroughly combine.
To serve, add cup of rice to each bowl, then divide the turkey mixture among the bowls. Sprinkle each with the toasted garlic slices, then arrange a quarter of the avocado slices and a lemon wedge on top of each, and serve.
Nutrition per serving (generous 1 cup turkey mixture and 3⁄4 cup rice): 500 calories, 48g carbohydrates, 84mg cholesterol, 23g fat, 8g fiber, 28g protein, 4g saturated fat, 492mg sodium, 10g sugar