Lean lemon turkey
Prepare 2 cups brown rice according to instructions on package.
Bring 1 qt. water to a simmer and add 2 lb. ground turkey. Break the turkey into smaller pieces as it cooks, about 3 minutes, until no longer pink.
Drain the water from the pot, leaving parboiled turkey. Ideally, it will have separated into small grains. Add juice of 2.5 lemons (5 tbsp).
Combine spice mixture in a separate pan and toast on low heat for 1-2 minutes to enhance flavor:
1/2 tsp. basil
1/2 tsp. cayenne pepper (optional but highly recommended)
1 1/2 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp. oregano
3 tsp. paprika
1/2 tsp. thyme
Add toasted spice mixture to turkey and stir on low heat until spices are evenly distributed, and turkey is fully cooked. Add 1-1½ tsp. kosher salt (to taste). Cover and set aside.
Steam 2 bundles of asparagus for 5 minutes, until spears are vibrant green and just beginning to wilt.
Warm 2 tbsp. olive oil in a sauté pan over medium heat. Add 10 cloves chopped garlic and cook, stirring frequently, until golden brown. Turn off heat. Stir in the asparagus and toss to combine. Add salt to taste.
Serve turkey mixture over rice and with asparagus.
Serves 4-6.
Recipe Source: Marci and Sajid Sharif, adapted from an original recipe from My Fit Foods.
Serve over rice and with asparagus.