Ingredients
- 1 1/3 c. Dry short grain brown rice
- 1/2 tsp. Kosher salt
- 3 c. Low sodium chicken broth
- 1 (2-lb) bone-in turkey breast
- 1 Tbsp. Olive oil
- 1/2 tsp. Freshly ground black pepper
- 1 Tbsp. Low-sodium soy sauce
- 4 c. Baby spinach
- 1 bunch scallions, chopped
- 1 Tbsp. Toasted sesame oil
- 1 Tbsp. Toasted sesame seeds
Preparation
Step 1
Preheat oven to 425*
In a medium saucepan over medium heat, combine rice, 1/4 tsp 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 tsp salt and 1/2 tsp pepper and brush with 1 1/2 tsp 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 tsp 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.