Greek Turkey Rice Bowls

By Taylor Ellingson · greensnchocolate.com

35 min4 servings

Seasoned ground turkey and lemon rice served over fresh tomato salad with cucumber, olives, and creamy tzatziki.

prepRinse rice in a fine mesh strainer with cold water
240 ml plain Greek yogurt	Combine yogurt, lemon juice, oil, dill, garlic & cucumber; season with salt, chill			Divide rice & turkey among bowls, top with tomato salad, cucumber, olives & tzatziki
juice from 1 lemon
1 tbsp olive oil
2 tsp dried dill
2 cloves garlic, minced
120 ml shredded cucumber
280 g grape tomatoes, quartered	Combine tomatoes, onion, parsley, oil, vinegar & garlic; season, chill
40 g finely chopped red onion
15 g chopped parsley
1 tbsp olive oil
1 tbsp red wine vinegar
2 cloves garlic, minced
300 g white rice	Bring broth to a boil, add rice, reduce heat to low, cover	Simmer 15–20 min until rice absorbs water	Remove from heat, add butter, lemon juice, zest & parsley, toss
720 ml chicken broth
1 tbsp butter
juice from 1 lemon
zest from 1 lemon
20 g chopped fresh parsley
2 tbsp olive oil	Heat oil in skillet, add turkey & onion, cook until browned	Add garlic, oregano & basil, stir to combine	Add sun-dried tomatoes, cook 2–3 min
450 g ground turkey
1/2 white onion, diced
2 tsp garlic, minced
2 tsp dried oregano
1 tsp dried basil
50 g chopped sun-dried tomatoes (in oil)
1 cucumber, sliced
kalamata olives (for topping)

Translate

Part of Pro · 19 languages

⋯More

read left to right — each column combines what's behind it.

Make a table from your next recipe

Paste a link, recipe text or a cookbook photo.