Cheesy Turkey Broccoli Rice (Print Version)
# Ingredients:
→ Base
01 -
1 small sweet onion, finely chopped
02 -
3 garlic cloves, minced
03 -
1 pound ground turkey
04 -
2 tablespoons olive oil, split
→ Liquids
05 -
½ cup whole milk
06 -
1 ¾ cups chicken stock
→ Seasonings
07 -
1 teaspoon Dijon mustard
08 -
¾ teaspoon dried basil
09 -
½ teaspoon black pepper
10 -
1 ¼ teaspoons salt
11 -
1 teaspoon paprika
12 -
¾ teaspoon dried oregano
→ Core Components
13 -
1 large head broccoli, chopped into 1-inch pieces
14 -
1 ¼ cups long-grain white rice, washed and drained
→ Topping
15 -
1 ½ cups shredded cheddar cheese
16 -
¼ cup grated Parmesan cheese
17 -
1 tablespoon salted butter, melted
18 -
¼ cup panko crumbs
19 -
Optional: sliced green onion tops
# Instructions:
01 -
Warm up 1 tablespoon of olive oil in a big skillet over medium heat. Toss in the ground turkey and cook it for about 7-8 minutes while breaking it apart, until it’s no longer pink.
02 -
Add the rest of the olive oil to the skillet and toss in the onion. Stir it now and then for 2-3 minutes until it's soft. Drop in the garlic and cook for 30 seconds to bring out its smell.
03 -
Pour in the milk and broth, making sure to give the pan a good scrape to lift up all the browned bits. Throw in the mustard, paprika, salt, pepper, oregano, and basil. Add the washed rice and mix. Spread the broccoli over the top, but don’t mix it in.
04 -
Cover the skillet and bring the heat down to low-medium. Let it cook for 18-20 minutes until the rice absorbs the liquid and softens.
05 -
In the meantime, stir together the melted butter, panko crumbs, and Parmesan in a mixing bowl.
06 -
Once the rice is done, fold in the shredded cheddar until it’s all melted. Sprinkle on the breadcrumb mix to cover the surface evenly.
07 -
Set your broiler to high. Broil the dish for 2-3 minutes until you get a crispy, golden crust. Sprinkle green onions on top if you want and dig in!
# Notes:
01 -
You can make this dish ahead of time and reheat it when needed.
02 -
Keep leftovers chilled in an airtight container for 3-4 days or freeze for up to 3-4 months.
03 -
Rewarm on the stovetop until hot, then broil for a few minutes to crisp the topping again.
04 -
For best results, rinse the rice thoroughly and dry it off before cooking.