Turkey, spinach & rice in roasted garlic broth

Turkey, spinach & rice in roasted garlic broth


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

Lynn Lewis

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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