Warm rosemary-apple turkey bowl with wild rice, roasted Brussels sprouts, and chive yogurt cream
A complete and original lunch bowl featuring golden turkey gently glazed with apple and rosemary, served over wild rice with roasted Brussels sprouts and a fresh chive yogurt cream.
Ingredients
- 600 g Turkey breast cutlets (in strips gruesas)
- 220 g Wild rice (enjuagado)
- 400 g Brussels sprouts (cut a the mitad)
- 180 g Red apple (grated finely)
- 180 g Plain Greek yogurt (for the cream)
- 12 g Fresh chives (finely chopped)
- 6 g Fresh rosemary (chopped)
- 700 ml Chicken broth or water (for cocer the arroz)
- 45 ml Olive oil (divided)
- 30 ml Lemon juice (freshly squeezed)
- 9 g Garlic (2 cloves chopped and 1 grated)
- 10 g Dijon mustard (for the glaseado)
- 15 ml Honey
- 3 g Black pepper (divided)
- 8 g Salt (divided)
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
Instructions
- 1
1. Preheat the oven to 425°F / 220°C. In a medium saucepan, combine the wild rice with the chicken broth or water and 1/4 teaspoon salt. Bring to a boil, reduce the heat, cover, and cook for 30 to 35 minutes until the grains are tender and slightly split open.
- 2
2. While the rice cooks, toss the Brussels sprouts with 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Spread on a baking tray and roast at 425°F / 220°C for 22 to 25 minutes, turning halfway through, until golden and tender.
- 3
3. In a bowl, combine the grated apple, chopped rosemary, 2 minced garlic cloves, Dijon mustard, honey, 1 tablespoon lemon juice, 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Add the turkey and toss well to coat.
- 4
4. In another bowl, make the cream by mixing the Greek yogurt, chives, 1 grated garlic clove, the remaining 1 tablespoon lemon juice, 1 teaspoon olive oil, and a pinch of salt. Set aside.
- 5
5. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Cook the turkey with all of the apple mixture for 4 to 5 minutes per side, stirring so the glaze does not stick, until the turkey is fully cooked and glossy.
- 6
6. Fluff the cooked wild rice with a fork and divide among 4 bowls. Add the roasted Brussels sprouts and the rosemary-apple turkey. Finish each serving with a generous spoonful of chive yogurt cream.
- 7
7. Serve the warm bowl immediately to keep the contrast between the hot rice, roasted vegetables, and cool cream.
Chef tips
For deeper flavor, let the turkey sit in the apple, rosemary, and mustard mixture for 15 minutes before cooking. Roast the Brussels sprouts without overcrowding so they brown properly.
Substitutions
You can substitute the wild rice with a brown rice blend. The turkey can be swapped for chicken. Greek yogurt can be replaced with thick unsweetened plain yogurt.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageNinja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
Illustrative imageCosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
Illustrative imageTempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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