- 1 1/3 cups dry short-grain brown rice
- 1/2 teaspoon kosher salt, divided
- 3 cups low-sodium chicken broth, divided
- 1 (2-pound) bone-in turkey breast
- 1 tablespoon olive oil
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon low-sodium soy sauce, divided
- 4 cups baby spinach
- 1 bunch scallions, chopped
- 1 tablespoon toasted sesame oil
- 1 tablespoon toasted sesame seeds, optional
- calories 486
- fat 9 g
- satfat 1.2 g
- monofat 4 g
- polyfat 2 g
- protein 42 g
- carbohydrate 57 g
- fiber 5 g
- cholesterol 94 mg
- iron 4 mg
- sodium 528 mg
- calcium 81 mg
How to Make It
Preheat oven to 425°.
In a medium saucepan over medium heat, combine rice, 1/4 teaspoon salt, 2 cups broth, and 1 cup water; cover and bring to a boil. Reduce to a simmer and cook, covered, until rice is tender (about 45 minutes).
Meanwhile, line a baking sheet with foil. Place turkey on sheet and coat with oil. Season with remaining 1/4 teaspoon salt and 1/2 teaspoon pepper and brush with 1 1/2 teaspoons soy sauce. Roast, turning halfway through, until turkey is cooked and a meat thermometer inserted in the center reads 165° (50-55 minutes). Remove from oven and transfer turkey to a cutting board. Tent with foil and let rest (about 5 minutes).
Stir spinach, scallions, and remaining 1 1/2 teaspoons soy sauce into rice with remaining 1 cup warmed broth. Thinly slice turkey. Divide rice and sliced turkey among 4 bowls; drizzle each with sesame oil and sprinkle with sesame seeds, if desired.
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