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June 3, 2014

Coconut peanut rice bowl with turkey, broccoli and mushrooms {gluten-free}

Rice bowl with turkey, broccoli and mushrooms in a coconut peanut sauce. #glutenfree

Early in my adult life, I realized I don't have the rice-cooking gene. No amount of measuring, and rinsing, and simmering, and steaming will help me produce a perfectly cooked pot of rice. I have proved to be equally inept with white rice, brown rice, basmati and jasmine rice, though I can make a pretty great pot of risotto. For everyday rice, I rely on my little electronic rice cooker, which never lets me down. (I use it for quinoa, too.) I like to make as much as the rice cooker will hold, and keep leftover rice in the refrigerator to make dishes like this coconut peanut rice bowl recipe, which I created for Lynne, my friend Bev's daughter, who eats gluten-free and dairy-free. You can make this recipe vegan by omitting the turkey and adding more vegetables, and make it spicier with a squirt or two of Sriracha sauce.

Coconut peanut rice bowl, with turkey, broccoli and mushrooms (or your favorite veggies). #glutenfree

Coconut peanut rice bowl with turkey, broccoli and mushrooms

From the pantry, you'll need: onion, brown or white rice, ground turkey, red curry paste, peanut butter, coconut milk, lime.

Serves 6-8.

Ingredients

4 cups cooked brown or white rice
2-3 Tbsp vegetable, canola or rice bran oil
2 lbs lean ground turkey (I use 93% lean)
1 large onion, chopped
12 oz sliced mushrooms, any variety
3-4 Tbsp Thai red curry paste, to taste
3 Tbsp tamari soy sauce (or low-sodium soy sauce, if you don't need it to be gluten-free)
1/4 cup smooth peanut butter (organic is gluten-free)
Juice of 1 lime
2 15-oz cans coconut milk
12 oz broccoli florets
Fresh black pepper, for garnish
Extra lime wedges, for garnish

Directions

In a large wok or wok-shaped nonstick frying pan, heat the oil over medium heat. Stir in the turkey, breaking it up with a spatula, until it is no longer pink. Add the onion and mushrooms, and keep stir-frying until the onions are translucent.

Stir in the curry paste, and let it cook for 1 minute. Then, add the soy sauce, peanut butter, lime juice and coconut milk. Use a whisk to incorporate the peanut butter into the coconut milk.

Bring the sauce to a low boil, then reduce the heat to low, and simmer for 20-25 minutes, until the coconut milk has reduced slightly and thickened. Then add the broccoli, and continue to simmer for 5 minutes, until the sauce is the consistency you like.

Add a nice portion of cooked rice to each individual serving bowl, and top with the coconut peanut turkey sauce. Season with black pepper to taste, and finish with a squirt of lime juice.

[Printer-friendly recipe.]


More uses for the jar of peanut butter:
Butternut squash, peanut and chipotle soup
Roasted shrimp appetizer with spicy peanut sauce
Broccoli salad with spicy sesame peanut sauce
Pumpkin "hummus"
Napa cabbage soba with spicy peanut sauce

Other recipes that use these pantry ingredients:
Thai peanut turkey burgers, from Cara's Cravings
Thai peanut turkey and noodles, from cbsop.com
Baked sesame tofu sticks with peanut butter, tahini and ginger sauce, from Kalyn's Kitchen
Peanut sesame noodles with Sriracha, from Chew Out Loud
Satay peanut sauce, from Rasa Malaysia

Add your favorite veggies to this coconut peanut rice bowl. #glutenfree

Disclosure: The Perfect Pantry earns a few pennies on purchases made through the Amazon.com links in this post. Thank you for supporting this blog when you start your shopping here.

Comments

This looks like a wonderfully delicious dish, Lydia, and I'm bookmarking it right now. My husband wants/needs rice almost daily so I give my rice cooker a workout on a weekly basis. My mother taught me how to make perfectly steamed rice on the stovetop, but these days using a rice cooker is so much more fool proof and easy!

Oh wow, this sounds so amazing. I think finding really memorable ideas for ground turkey is a challenge, but you're the most creative person I know with it!

Christine, I'd just about given up on rice until I bought my first (not very fancy) rice cooker. Now I'm on at least my fifth one, and completely in love with it.

Kalyn, I love ground turkey, which isn't the most exciting food, so it's fun to keep looking for new flavors to bump it up!

I think a rice cooker would be wonderfully convenient. Since you have had experience with five machines, can you tell your favorites?

TulumChica, the link in the post is to my current rice cooker, which is my current favorite! Can't recommend it too highly.

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About The Perfect Pantry®

  • My name is Lydia Walshin. From my log house kitchen in rural northwest Rhode Island, I share recipes that use what we keep in our pantries, the usual and not-so-usual ingredients that spice up our lives.

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