Everyone must have a favorite recipe that tastes good, but lacks a certain...sexiness. The ingredients may not make everyone's heart race, and it would probably be overlooked if placed next to a more picturesque dish made with scallops or filet mignon. But, sometimes a person feels a need for comfort. This is one of those dishes for me. Looking at the above picture, I see that it resembles a version of Hamburger Helper, with arugula on top. Almost as easy to fix as a boxed meal, this dish always satisfies me and uses up my veggie odds and ends in the fridge. If you play it right, it will supply you with most of the FDA's daily recommendation for vegetables.
The arugula adds a peppery taste to this dish, making it very interesting. I admit to being a huge fan of arugula, which is also known as rocket. It's the main reason that I often crave this dish. But, if you don't like it, substitute spinach or parsley. A dish with such a large amount of this delicious herb makes it perfect for Weekend Herb Blogging, which was created by the wonderful Kalyn at Kalyn's Kitchen . WHB is being hosted this week by Erin at The Skinny Gourmet. Do visit her site to see all the dishes prepared by herby bloggers from all around the world. Erin should have a re-cap of all the marvelous recipes by Monday.
Brown Rice, Turkey, Vegetable, and Arugula Jumble
This can be doubled very easily. And use whatever vegetables or herbs that you like. This is the way I made it.
1 cup long grain brown rice (or use short grain--your choice)
2 cups stock (whatever you like--vegetable or chicken)
2 Tablespoons olive oil
About 1/2 pound ground turkey
About 1 cup total of finely chopped vegetables of your choice. Chop them the way you like. I used carrots, onions, garlic, celery, and red bell pepper.
herb of your choice--I used thyme
a squirt of sriracha
salt and pepper
Lots of Arugula. I used about 4 cups coarsely chopped. You could use parsley or another leafy herb or greens
Pour the stock into a heavy pot, bring to a boil and add the rice. Cover the pot and reduce the heat to low. Cook the rice until it has absorbed the stock--about 40 minutes.
While the rice cooks, chop the vegetables and garlic, and thyme and add it to a heavy skillet that has been heated over medium high heat, with the oil added. Saute until the vegetables have softened slightly, about 2 minutes. I like to leave mine slightly crunchy. Add the turkey and cook until it no longer shows signs of red. When the veggie turkey mixture is done, add the arugula and sriracha to the skillet and toss for about 30 seconds so the arugula starts to wilt. Season with the salt and pepper and set aside.
When the rice is done, add the vegetables turkey mixture to the rice and toss well. Taste for seasoning and serve immediately