Turkey, spinach & rice in roasted garlic broth

    1 hour 15 minutes

    A combination of enriched rice, fresh spinach and lean turkey makes this a healthy source of the B vitamins needed to produce energy.

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    Serves: 4 

    • 2 medium whole heads garlic, unpeeled
    • 2 tablespoons tomato paste
    • 3 1/3 cups salt-reduced chicken stock
    • 150 g cooked turkey, cubed
    • 1 cup cooked long-grain white rice
    • 1 bunch English spinach, stemmed and coarsely chopped
    • 1/4 teaspoon black pepper
    • 1/4 teaspoon chilli flakes, or to taste
    • 1 tablespoon freshly squeezed lemon juice

    Preparation:15min  ›  Cook:1hour  ›  Ready in:1hour15min 

    1. Preheat oven to 200°C.
    2. Cut top third off garlic heads and discard. Wrap each head in foil. Bake until very soft, about 50 minutes. Let cool. Remove foil. Squeeze out pulp into a small bowl.
    3. Combine garlic pulp and tomato paste in a large saucepan. Stir in stock. Bring to the boil. Add the turkey, rice, spinach, pepper and chilli flakes. Simmer, uncovered, 8 minutes. Just before serving, stir in lemon juice.

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