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Turkey Ragout Over Rice Recipe
|Skinless boneless turkey breast||1 Pound, cut into 1 inch cubes|
|Water||1 1⁄4 Cup (20 tbs)|
|Chopped tomatoes||1 Cup (16 tbs)|
|Chopped onions||1 Cup (16 tbs)|
|Chopped green peppers||1 Cup (16 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Lemon juice||2 Tablespoon|
|Dried italian seasoning||1 Teaspoon|
|Ground black pepper||1⁄2 Teaspoon|
|Hot cooked rice||4 Cup (64 tbs)|
Serving size: Complete recipe
Calories 1679 Calories from Fat 89
% Daily Value*
Total Fat 10 g15.4%
Saturated Fat 2.2 g10.9%
Trans Fat 0 g
Cholesterol 195.1 mg
Sodium 5247.4 mg218.6%
Total Carbohydrates 288 g96.1%
Dietary Fiber 12.8 g51%
Sugars 32.9 g
Protein 101 g202.5%
Vitamin A 43.3% Vitamin C 308.3%
Calcium 15% Iron 112.8%
*Based on a 2000 Calorie diet
Heat the saucepan over medium heat.
Add the turkey, then cook and stir just until all sides of the turkey cubes are browned.
Add 1 cup of the water, the tomatoes, onions, green peppers, garlic, lemon juice, Italian seasoning and black pepper.
Reduce the heat, cover and simmer for 12 to 15 minutes or until the turkey is no longer pink.
In a small bowl, stir together the cornstarch and the remaining 1/4 cup of water.
Then stir the mixture into the saucepan.
Cook and stir over medium heat until the mixture thickens and begins to gently boil.
Then cook and stir for 2 minutes