Turkey Rice Bowl


December 2, 2016

Fast dinners tend to come from the recipes we are most familiar with, but sometimes those recipes need a makeover to change things up a bit. This turkey rice bowl is the perfect way to get a quick and nutritious meal in. Full of protein, fiber, and vitamin K; this recipe is a great go-to during a busy week. AND it's a great way to use up left over turkey from holiday meals.
You can easily substitute chicken in this recipe - the flavor will be milder.
Watch Becky make the recipe on KSL's Studio 5.


3 cups cooked rice (white or brown)

½ cup dried cranberries, optional

2 cups cooked turkey, shredded or diced


1 ½ cups low sodium chicken broth

¼ cup teriyaki sauce

5 tablespoons brown sugar

½ teaspoon ground ginger

1 clove crushed garlic

1 tablespoon cornstarch


1 tablespoon butter

1 package (10-oz) frozen mixed vegetables (I like Asian)

⅓ cup water

2 cups packed, fresh baby spinach


Sesame seeds, sliced green onions, cranberry sauce


Prepare your favorite rice (white/brown, regular/minute) according to package directions using chicken broth as the liquid in the same amount as called for on the package. Add optional cranberries to the broth before adding rice. Shred or dice turkey; set aside.

Combine 1 ½-cups chicken broth, teriyaki sauce, brown sugar, ginger, garlic, corn starch. Cook over medium heat, stirring frequently, until bubbly and thick. (May microwave on high for 2-3 minutes or until bubbly, stirring often).

Melt butter over medium heat, add frozen vegetables and water; boil for 3 minutes. Add spinach, reduce heat, cover and simmer until spinach is wilted. Place turkey on top spinach to warm.

Spoon rice in serving bowls, top with vegetables and shredded turkey, spoon sauce over top. Garnish with sesame seeds and sliced green onions. Serve with a glass of milk.


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