Recipe Detail

Turkey, Kale and Rice Bake

Rate this recipe:

Rating : 0

Share This Recipe...

Number of Servings:


  1. 1 tablespoons - extra virgin olive oil
  2. 2 cups - leeks thinly sliced, white and light green parts only
  3. 1 cups - celery thinly sliced
  4. 4 cups - slivered kale leaves
  5. 1 cans - diced tomatoes 28 ounces
  6. 1 cups - low-fat, no-salt-added cottage cheese
  7. 1 cups - instant or quick-cook brown rice
  8. 1 1/2 cups - chopped smoked turkey breast
  9. 1/4 cups - water
  10. 1 teaspoons - freshly ground pepper or to taste
  11. 1 cups - extra-sharp cheddar cheese shredded


Heat oil in a large, ovenproof skillet over medium-high heat. Add leeks and celery and cook, stirring frequently, until beginning to soften, 2 to 3 minutes. Add kale and tomatoes and cook, stirring, until the kale begins to wilt, 1 to 2 minutes. Stir in cottage cheese, rice, turkey (or tofu), water and pepper. Bring to a simmer. Reduce heat to medium-low, cover and cook for 10 minutes.
Meanwhile, position rack in upper third of oven; preheat broiler.
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.


Speak Your Mind

Dish Dish


To get your weekly Recipe ideas, Cooking tips and Special Offers