Lemon Rice With Turkey Recipes

LEMONY TURKEY RICE SOUP

Steps:

• In a large saucepan, combine first 4 ingredients and 5-1/2 cups broth. Bring to a boil; cook 3 minutes. , In a small bowl, mix cornstarch and remaining broth until smooth; gradually stir into soup. Bring to a boil; cook and stir until thickened, 1-2 minutes. Remove from heat; stir in lemon juice and cilantro.

TURKEY (OR CHICKEN) SOUP WITH LEMON AND RICE

Steps:

• Bring the stock to a simmer, and add the celery, leeks, garlic, salt, pepper and lemon juice. Simmer gently for 30 minutes. Add the zucchini and leftover turkey, if you have it, and simmer for another 10 to 15 minutes. Stir in the rice and the cilantro. Taste and adjust seasonings, and serve.

LEMON RICE

Steps:

• In a medium saucepan, bring water, broth, lemon juice and butter to a boil. Stir in rice, basil and lemon zest. Reduce heat; cover and simmer for 20 minutes. Let stand 5 minutes or until the water is absorbed. Before serving, sprinkle with lemon-pepper.

SKILLET TURKEY MEATBALLS WITH LEMON RICE

Steps:

• For the meatballs, in a large bowl, combine the ground turkey, milk, bread crumbs, lemon zest, salt, pepper, and parsley until well-combined. Roll into about 16 meatballs (about 1-2 inches in diameter).
• Heat the tablespoon olive oil in a large 12-inch nonstick skillet over medium heat until hot and rippling. Add the meatballs in a single layer and brown on each side. No need to cook through here as they will finish cooking with the rice; cook until just golden.
• Carefully scoop the meatballs out of the skillet onto a paper towel-lined plate and return the skillet to medium heat (wiping out any excess grease - leaving just a tiny bit for the rice).
• Add the rice to the skillet and cook for 1-2 minutes, stirring constantly, until the edges of the rice start to turn translucent. Add the garlic and salt and cook for another minute. Stir in the broth, lemon juice and lemon zest and bring the mixture to a simmer.
• Gently nestle the meatballs back into the rice mixture and cover the skillet. Reduce the heat to low and cook until the rice is tender and the meatballs are cooked through, about 18-20 minutes.
• Remove the skillet from the heat and let it sit, covered, for 5 or so minutes. Uncover and sprinkle with Parmesan and additional fresh parsley, if desired. Serve immediately.

LEMON RICE WITH TURKEY

Steps:

• Cook brown rice in water as directed on package, drain if necessary.
• In 12-inch skillet, cook onions, garlic and broth over medium heat about 3 minutes, stirring occasionally, until onions are tender.
• Stir in turkey. Cook 3 minutes, stirring occasionally.
• Stir in cooked rice and remaining ingredients except parsley. Cook about 3 minutes, stirring occasionally, until rice is hot and turkey is no longer pink in center. Remove from heat. Stir in parsley.

LEMON RICE WITH TURKEY

Steps:

• Brown rice has a hearty flavor that blends well with lemon. You may want to decrease the lemon juice to ¼ cup if using white rice. Cook onions, broth and garlic in 12-inch skillet over medium heat 3 minutes, stirring occasionally, until onions are tender. Stir in turkey. Cook 3 minutes. Stir in remaining ingredients except parsley. Cook about 3 minutes or until rice is hot and turkey is white; remove from heat . Stir in parsley.

LEMON RICE SOUP W/TURKEY

Steps:

• Heat broth and rice to a boil. Add dried herbs.
• Reduce heat and simmer for about 20 minutes or until rice is tender.
• Whisk eggs with the juice of two lemons. *Slowly* whisk about 1 1/2 cups of the hot broth into the eggs.
• Whisk the eggs, lemon and broth mixture into the broth and heat gently.
• Check for seasonings. Add more lemon juice, if needed, for a good tang.
• Add the turkey and fresh herbs if you haven't used dry. Serve garnished with crumbled feta and sprinkled herbs.