Cozy Autumn Rice Bake
Start with crumbled organic turkey, mushrooms, black olives and tart cranberries. Vegetarians can change out the turkey with gluten-free tempeh, cooked black beans, chick peas, or white kidney beans.
From time to time I become a flexitarian goddess and cook with organic, free-range turkey, beef or buffalo. I chose organic free range turkey for the protein in this family style layered dish, but organic free-range chicken or beef, or even gluten-free tempeh would also work beautifully.
You're my kind of people.
You can handle it.
Cozy Autumn Rice Bake Recipe
3 cups cooked brown rice
2 pounds organic free-range ground turkey
1 onion, peeled, roughly chopped
5 cloves garlic, chopped
1 green or yellow bell pepper, cored, sliced
2 cups Baby Bella mushrooms, sliced
Italian dried herbs, to taste- basil, oregano, thyme, fennel, rosemary
A dash of nutmeg
A dash of any hot spice you like- red pepper, paprika, cumin, etc.
1 14-0z can fire roasted crushed tomatoes
2-3 tablespoons balsamic vinegar
3/4 cup whole cranberries (frozen, thawed are fine)
1/2 cup chopped kalamata black olives
2 tablespoons rinsed capers
1/2 cup chopped fresh parsley
Sea salt and fresh ground pepper, to taste
A splash of good extra virgin olive oil
Preheat the oven to 350ºF. Lightly oil a large lasagna-style baking dish. Mine is 10x15-inches.
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