Turkey Rice Greek Bowls (Print Version)

# Ingredients:

→ Rice Foundation

01 - 1 ½ cups chicken broth
02 - 1 cup basmati rice, washed
03 - ¾ teaspoon salt, split

→ Spices and Aromas

04 - 5 tablespoons olive oil, separated
05 - 2 tablespoons lemon juice, split (from one lemon)
06 - 1 tablespoon freshly chopped dill, plus extras for garnish
07 - 1 tablespoon freshly chopped parsley, plus extra for topping
08 - 1 tablespoon + 2 teaspoons Greek spice blend, split

→ Meat Portion

09 - 450g ground turkey

→ Cucumber and Tomato Mix

10 - 1 pint cherry tomatoes, sliced in half
11 - 3 cocktail cucumbers, sliced thinly
12 - ½ cup thinly sliced red onion
13 - 1 tablespoon red wine vinegar
14 - 1 teaspoon optional honey

→ Toppings

15 - 115g feta cheese crumbles
16 - 115g kalamata olives, pitted
17 - Tzatziki sauce, homemade or store-bought
18 - Hummus, store-bought or homemade

# Instructions:

01 - In a medium pot, warm up 1 tablespoon of olive oil over medium heat. Stir in the basmati rice and toast it for about a minute until coated. Add chicken broth and ½ teaspoon of salt, then turn the heat on high to bring it to a boil. Once boiling, switch to low heat, and cover it up. Let it simmer for 16-18 minutes until light and fluffy. Turn off the burner, toss in 1 tablespoon of olive oil, 1 tablespoon of lemon juice, and your parsley and dill. Gently mix before setting aside.
02 - As the rice is cooking, heat 1 tablespoon olive oil in a big skillet over medium. Toss in the ground turkey, breaking it into smaller pieces with a spatula, and cook for 3-4 minutes. Sprinkle 1 tablespoon of Greek seasoning, pour in another tablespoon of olive oil, and add ¼ teaspoon salt. Stir it all together, and cook another 3-4 minutes until the turkey is nicely browned and fully cooked.
03 - Combine halved cherry tomatoes, sliced cucumbers, red onion, 1 tablespoon olive oil, red wine vinegar, the remaining lemon juice, optional honey, and 2 teaspoons of Greek seasoning in a medium bowl. Toss everything together until it's fully mixed.
04 - Dish out your lemon herb rice evenly into 4 servings. Add the cooked turkey and salad mix to each bowl. Garnish with feta, olives, a dollop of tzatziki, a spoonful of hummus, and sprinkles of parsley and dill.

# Notes:

01 - Greek spice mixes are the key to Mediterranean flavors. Homemade blends offer the freshest result.
02 - Top-notch extra virgin olive oil will make all the difference!
03 - Store the turkey and rice combo together but keep the salad separate in the fridge for up to 3-4 days if prepping ahead.

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