WILD RICE AND TURKEY BOWL

WILD RICE AND TURKEY BOWL

Photo by


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    tap ground cumin

  • ¾

    tap kosher salt

  • ½

    tap granulated garlic

  • ¼

    tap each ground cinnamon and black pepper

  • 1

    lb turkey tenderloin

  • Vinaigrette:

  • 3

    TBS each fresh OJ and white wine vinegar

  • 2

    tBS oil

  • 2

    tBS fresh tarragon

  • 1

    tap each minced fresh garlic and minced orange zest

  • ½

    tap each ground cumin, black pepper and kosher salt

  • ¼

    tap ground cinnamon

  • Salad:

  • 3

    cups cooked wild rice

  • 1

    tap minced orange zest

  • 6

    cups sliced romaine

  • ¾

    cup halved fresh orange segments

  • ½

    cup sliced red onions

  • ½

    cup dried cranberries

  • ½

    cup chopped toasted pecans

Directions

Turkey: Combine 1 tap cumin, 3/4 tap salt, granulated garlic, 1/4 tap cinnamon and 1/4 tap pepper and rub turkey w/ spice mixture. Spray a non-stick skillet w/ nonstick spray - heat over medium heat for 1". Add turkey to skillet and cook until lightly browned until 165 degrees about 2-3 minutes per side. Vinaigrette - whisk together all ingredients Salad - combine the rice with orange zest. Combine all salad ingredients and drizzle w/ vinaigrette and top w/ pecans.


Nutrition

Facebook Conversations