2 cups cooked brown rice
1 tbsp plus 2 tsp EVOO, divided
1 oz parmesian cheese, finely grated
12 oz boneless, skinless turkey breast, cut into 1 inch cubes
2 medium carrots, peeled and cut into 1/4" slices
1 potato, peeled and diced into 1/2" pieces
1 medium leek, sliced into 1/4" pieces
1/3 cup red onion
3 tbsp spelt flour (or whole wheat)
2 cups chicken broth (low sodium)
1/3 cup lowfat plain yogurt
2 tbsp fresh parsley, finely chopped
2 tsp fresh sage, finely chopped
salt and pepper to taste

Preheat oven to 375 degrees.
In a bowl, combine rice, 1 tsp EVOO, and cheese and mix well. Season with salt and pepper.

In a large nonstick skillet, heat 1 tsp EVOO over med-high heat. Add turkey and cook until golden brown. Remove turkey from pan and set aside. Return skillet to stove, lower heat to medium and add 1 tbsp of EVOO. Add veggies and cook until they begin to soften. Add flour and cook for 30 seconds, stirring constantly. Add broth and stir until mixture begins to simmer and thicken. Stir in yogurt and mix well. Add turkey, parsley and sage. Season with salt and pepper.

Pour mixture into baking dish. Top with rice mixture. Bake for 30 minutes, or until filling is bubbling and rice is light golden brown. Let set 5 minutes before serving.

Makes six 1 1/2 cup servings.

Number of Servings: 6

Recipe submitted by SparkPeople user QUILTERMAMA.

 

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