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Turkey Ragout Over Rice Recipe
|Skinless boneless turkey breast||1 Pound, cut into 1 inch cubes|
|Non stick cooking spray||1|
|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 1691 Calories from Fat 67
% Daily Value*
Total Fat 8 g11.7%
Saturated Fat 0.9 g4.5%
Trans Fat 0 g
Cholesterol 39.7 mg
Sodium 913.5 mg38.1%
Total Carbohydrates 269 g89.8%
Dietary Fiber 10.5 g42%
Sugars 17 g
Protein 131 g262.7%
Vitamin A 40.3% Vitamin C 265.2%
Calcium 11.4% Iron 76.5%
*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