Turkey Bowl with Basil Chimichurri, Golden Turmeric Rice, Seared Zucchini, and Light Feta Cream

Instructions

1. 1

   1. Rinse the jasmine rice under cold water. In a medium saucepan, heat 1 tablespoon olive oil over medium heat, add half of the chopped onion, and sauté for 2 minutes. Add the rice, ground turmeric, 1/4 teaspoon salt, and a pinch of black pepper; stir for 1 minute. Pour in the 480 ml (2 cups) water, bring to a boil, reduce to low, cover, and cook for 15 minutes. Remove from the heat and let it rest covered for 5 minutes.

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   2. While the rice cooks, make the basil chimichurri. In a processor or mortar, combine the fresh basil, fresh parsley, 2 garlic cloves, lemon zest, 2 tablespoons lemon juice, 3 tablespoons olive oil, red pepper flakes, 1/4 teaspoon salt, and a little black pepper until you get a rustic sauce.

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   3. Place the turkey in a bowl and mix it with the Dijon mustard, honey, 1 tablespoon olive oil, 1 teaspoon sweet paprika, 1/2 teaspoon salt, 1/2 teaspoon black pepper, and 2 tablespoons of the basil chimichurri. Let it marinate for 10 minutes.

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   4. For the light cream, combine the plain Greek yogurt, crumbled feta cheese, 1 finely grated garlic clove, and 1 tablespoon lemon juice in a bowl. Mash with a fork until creamy with a few small chunks remaining. Set aside.

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   5. Heat a large skillet or flat griddle over medium-high heat. If preferred, you can also use an oven preheated to 425°F and 220°C to finish the zucchini. Toss the zucchini with 1 tablespoon olive oil, the remaining sweet paprika, 1/4 teaspoon salt, and black pepper. Sear the zucchini in the skillet for 3 to 4 minutes per side until golden and tender. Set aside.

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   6. In the same skillet, add 1 tablespoon olive oil and cook the remaining onion for 2 minutes. Add the remaining chopped garlic and cook for 30 seconds. Add the marinated turkey and brown for 5 to 6 minutes, stirring often, until fully cooked. Pour in the chicken broth or water and cook 2 to 3 minutes more, until a light glaze coats the turkey.

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   7. Fluff the rice with a fork. Divide the golden turmeric rice among 4 bowls. Top with the turkey, seared zucchini, and several spoonfuls of the light feta cream. Finish with the remaining basil chimichurri and, if desired, a few extra drops of lemon juice before serving.