Turkey, Kale and Rice Bake Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


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

    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.

    Brief Description

    A one-skillet dinner full of celery, kale, tomatoes and brown rice.

    Main Ingredient:


    Category:  Poultry

    Cuisine:  American

    Prep Time: 15 min
    Cook Time: 30 min


    For vegetarian option, substitute tofu for turkey.


    Eating Well

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    Posted On:

    December 4, 2012

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