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Prep Time:15 minsAdditional Time:55 minsTotal Time:1 hr 10 minsServings:6Yield:6 servingsJump to Nutrition Facts
Prep Time:15 minsAdditional Time:55 minsTotal Time:1 hr 10 minsServings:6Yield:6 servings
Prep Time:15 mins
Prep Time:
15 mins
Additional Time:55 mins
Additional Time:
55 mins
Total Time:1 hr 10 mins
Total Time:
1 hr 10 mins
Servings:6
Servings:
6
Yield:6 servings
Yield:
6 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1cupuncooked brown rice1 ½cupswater⅓cuplight cream cheese½cupfat-free milk1egg½cupfinely shredded Parmesan cheese (2 ounces)1teaspoondried Italian seasoning, crushed¾teaspoonkosher salt2tablespoonsolive oil1mediumzucchini, trimmed, halved and thinly sliced2cupssliced button mushrooms½cupchopped onion4clovesgarlic, minced8ouncesturkey breast tenderloin, cut into thin-bite size strips1slicewhole wheat bread, toasted and processed into crumbs, or 1/2 cup whole wheat panko bread crumbs1teaspoonSnipped fresh Italian parsley
Cook Mode(Keep screen awake)
Ingredients
1cupuncooked brown rice
1 ½cupswater
⅓cuplight cream cheese
½cupfat-free milk
1egg
½cupfinely shredded Parmesan cheese (2 ounces)
1teaspoondried Italian seasoning, crushed
¾teaspoonkosher salt
2tablespoonsolive oil
1mediumzucchini, trimmed, halved and thinly sliced
2cupssliced button mushrooms
½cupchopped onion
4clovesgarlic, minced
8ouncesturkey breast tenderloin, cut into thin-bite size strips
1slicewhole wheat bread, toasted and processed into crumbs, or 1/2 cup whole wheat panko bread crumbs
1teaspoonSnipped fresh Italian parsley
DirectionsIn a medium saucepan, combine rice with water. Bring to boiling; reduce heat. Simmer, covered, for 35 to 40 minutes or until tender and liquid is absorbed. Remove from the heat. Add cream cheese; stir until combined. Let stand 5 minutes. Add milk, egg, half of the cheese, Italian seasoning, and salt to rice. Stir to combine; set aside.Meanwhile, preheat oven to 375 degrees F. In a large skillet, heat 1 tablespoon oil over medium heat. Add zucchini, mushrooms, onion, and garlic. Cook for 6 to 8 minutes or until mushrooms are tender, stirring occasionally. Add zucchini mixture to rice mixture.In the same skillet, heat 1 teaspoon oil over medium heat. Add turkey and cook for 4 to 5 minutes or until no longer pink, stirring occasionally. Add to rice mixture; stir until combined. Spread mixture evenly in a 2-quart au gratin or rectangular baking dish. In a small bowl combine bread crumbs, remaining Parmesan cheese, and remaining 2 teaspoons oil. Sprinkle over turkey mixture.Bake, uncovered, about 20 minutes or until heated through and top is golden brown. If desired, top with parsley.Originally appeared: Diabetic Living Magazine
Directions
In a medium saucepan, combine rice with water. Bring to boiling; reduce heat. Simmer, covered, for 35 to 40 minutes or until tender and liquid is absorbed. Remove from the heat. Add cream cheese; stir until combined. Let stand 5 minutes. Add milk, egg, half of the cheese, Italian seasoning, and salt to rice. Stir to combine; set aside.Meanwhile, preheat oven to 375 degrees F. In a large skillet, heat 1 tablespoon oil over medium heat. Add zucchini, mushrooms, onion, and garlic. Cook for 6 to 8 minutes or until mushrooms are tender, stirring occasionally. Add zucchini mixture to rice mixture.In the same skillet, heat 1 teaspoon oil over medium heat. Add turkey and cook for 4 to 5 minutes or until no longer pink, stirring occasionally. Add to rice mixture; stir until combined. Spread mixture evenly in a 2-quart au gratin or rectangular baking dish. In a small bowl combine bread crumbs, remaining Parmesan cheese, and remaining 2 teaspoons oil. Sprinkle over turkey mixture.Bake, uncovered, about 20 minutes or until heated through and top is golden brown. If desired, top with parsley.
In a medium saucepan, combine rice with water. Bring to boiling; reduce heat. Simmer, covered, for 35 to 40 minutes or until tender and liquid is absorbed. Remove from the heat. Add cream cheese; stir until combined. Let stand 5 minutes. Add milk, egg, half of the cheese, Italian seasoning, and salt to rice. Stir to combine; set aside.
Meanwhile, preheat oven to 375 degrees F. In a large skillet, heat 1 tablespoon oil over medium heat. Add zucchini, mushrooms, onion, and garlic. Cook for 6 to 8 minutes or until mushrooms are tender, stirring occasionally. Add zucchini mixture to rice mixture.
In the same skillet, heat 1 teaspoon oil over medium heat. Add turkey and cook for 4 to 5 minutes or until no longer pink, stirring occasionally. Add to rice mixture; stir until combined. Spread mixture evenly in a 2-quart au gratin or rectangular baking dish. In a small bowl combine bread crumbs, remaining Parmesan cheese, and remaining 2 teaspoons oil. Sprinkle over turkey mixture.
Bake, uncovered, about 20 minutes or until heated through and top is golden brown. If desired, top with parsley.
Originally appeared: Diabetic Living Magazine
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Nutrition Facts(per serving)321Calories13gFat33gCarbs19gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
