Smoked turkey, kale, and rice bake
This hearty one-pot dinner is loaded with so many amazing vegetables including celery, kale, and tomatoes combines with brown rice for a healthy dinner option that’s easy to make. For those who might prefer a vegetarian-friendly version, the turkey may be sapped out for tofu, and it will still taste just as good.
Smoked turkey, kale, and rice casserole recipe
Smoked turkey, kale, and rice casserole is a great way to use up leftovers from holidays like Thanksgiving or Christmas. With a combination of brown rice, cream, and two different types of cheese, it’s a satisfying meal that will keep you coming back for more. However it is important to note you’ll need a single tablespoon of cannabis-infused oil to bring the whole thing together, and we’ve got several recipes for that right here.
Preparation: 10 minutes
Cooking: 20 minutes
Calories: 266 (per serving)
Servings: 6
Ingredients
- 1 tablespoon extra-virgin olive oil
- 2 cups thinly sliced leeks, white and light green parts only
- 1 cup thinly sliced celery
- 4 cups slivered kale leaves
- 1 28-ounce can diced tomatoes
- 1 cup low-fat, no-salt-added cottage cheese
- 1 cup instant or quick-cooking brown rice
- 6 ounces smoked turkey breast or smoked tofu, chopped (1 1/2 cups)
- ¼ cup water
- 1 teaspoon freshly ground pepper, or to taste
- 1 cup shredded extra-sharp Cheddar cheese
Tools
- Large ovenproof skillet (or a regular skillet and a casserole pan)
- Silicone spatula
Instructions
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Heat the cannabis-infused oil in a large ovenproof skillet over medium to high heat.
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Add the leaks and celery to the skillet, stirring until the veggies soften up a bit around 2-3 minutes.
Toss in the kale and tomatoes, and cook the mixture until the leaves soften about 1-2 minutes.
Stir the cottage cheese, rice, turkey, water, and pepper into the steaming hot mixture.
Bring the ingredients to a simmer, reduce the heat to medium-low, cover the skillet with a lid, and let it all cook together for another 10 minutes.
Place the rack in the middle of the oven and preheat the broiler.
Stir the rice mixture thoroughly before increasing the heat to medium and letting it cook uncovered for another 10-12 minutes or until all of the liquid has evaporated.
Broil the casserole in the oven for 2-3 minutes or until the cheese begins to bubble.
Stir the rice mixture, increase the heat to medium, and cook, uncovered, until most of the liquid has evaporated, 10 to 12 minutes. Spread cheese on top. Broil until the cheese is bubbling, 2 to 3 minutes.
Let the casserole stand for 5 minutes prior to serving.
Storage tips and tricks
This casserole holds up great in the fridge for three days if it’s kept in an airtight container. Alternatively, it also makes excellent homemade TV dinners, if you cut the slab into portions and freeze each one individually. In the freezer, these servings will stay fresh for several months on end, so that you’ve always got some on hand for when you need a convenient meal in a pinch. Simply reheat each serving by popping it into the microwave on high for 4-5 minutes.
