Turkey and Rice Skillet with Mushrooms and Thyme
Ingredients
- 1 poundground turkey
- 1½ cupslong-grain white rice
- 3 cupschicken broth
- 8 ouncescremini mushrooms
- 1yellow onion
- 3 clovesgarlic
- 3 sprigsfresh thyme
- 2 tablespoonsolive oil
- ·salt
- ·black pepper
- 1bay leaf
Prep
- 01
Dice 1 yellow onion into small pieces.
- 02
Mince 3 cloves garlic.
- 03
Slice 8 ounces cremini mushrooms into 1/4-inch pieces.
Method
- 01
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the ground turkey, breaking it apart with a spoon as it cooks, until no pink remains, about 5 minutes. Season with salt and pepper, then transfer to a plate.
- 02
In the same skillet, add the diced onion and cook until soft and translucent, about 3 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
- 03
Add the sliced mushrooms to the skillet and cook, stirring occasionally, until they release their liquid and begin to brown, about 4 minutes.
- 04
Stir in the rice and cook for 2 minutes, toasting it lightly.
- 05
Pour in the 3 cups chicken broth and return the cooked turkey to the skillet. Add the thyme sprigs and bay leaf. Bring to a simmer.
- 06
Reduce heat to low, cover, and simmer for 18 to 20 minutes, until the rice is tender and the liquid is absorbed. Remove from heat, discard the thyme sprigs and bay leaf, and let sit covered for 2 minutes.
- 07
Fluff with a fork and taste for seasoning. Adjust salt and pepper as needed. Serve warm.
Spice Tips
For warmth, stir in 1/2 teaspoon smoked paprika with the rice. For a savory depth, add a pinch of dried sage or rosemary. A squeeze of fresh lemon juice at the end brightens the earthiness of the mushrooms.
Leftovers keep well in the refrigerator for up to 3 days and reheat gently on the stovetop with a splash of water if needed. You can swap cremini mushrooms for button mushrooms or add diced bell peppers along with the onion for extra vegetables.