Veggies and Turkey Rice Casserole

Looking for a healthy and comforting dinner to cook for your family? Make this Veggies and Turkey Rice Casserole for a filling, gluten-free, tasty, and nutritious meal. This freezes well up to 2 months so it's perfect for meal planning.

Course Dinner

Cuisine American

Keyword dairy-free, gluten free

Prep Time 5 minutes

Cook Time 30 minutes

Total Time 35 minutes

Servings

Calories 460kcal

Ingredients

3/4 cup coconut aminos
1/2 cup water
1/4 cup brown sugar
1/2 teaspoon ground ginger
1/2 teaspoon minced garlic
2 tablespoons arrowroot starch
2 tablespoons water
1 white onion
1 pound boneless skinless turkey breasts
2 ounces broccoli
2 ounces brussel sprouts
1 ounce spinach
2 ounces bell pepper
2 ounces carrots
3 cups cooked brown rice

Instructions

Preheat oven to 350° F. Spray a 9x13-inch baking pan with non-stick spray.
Combine coconut aminos, ½ cup water, brown sugar, ginger and garlic in a small saucepan and cover. Bring to a boil over medium heat. Remove lid and cook for one minute once boiling.
Meanwhile, stir together the arrow root starch and 2 tablespoons of water in a separate dish until smooth. Once sauce is boiling, add mixture to the saucepan and stir to combine. Cook until the sauce starts to thicken then remove from heat.
Place the turkey breasts in the prepared pan. Pour one cup of the sauce over top of turkey. Place turkey in oven and bake 20 minutes or until cooked through. Remove from oven and shred turkey in the dish using two forks.
Meanwhile, blanch the vegetables in boiling water for only a minute.
Add the cooked vegetables and cooked rice to the casserole dish with the turkey. Add most of the remaining sauce, reserving a bit to drizzle over the top when serving. Gently toss everything together in the casserole dish until combined. Return to oven and cook 10 minutes. Remove from oven and let stand 5 minutes before serving. Drizzle each serving with remaining sauce. Enjoy!

Notes

For the Anti-histamine diet, modify: Replace the spinach with kale.
Corn starch can be used in place of arrowroot starch.
To Freeze: Prepare casserole up until baking point. Do not bake. Store it in a tight lid container or cover the pan with foil. Place in freezer. Stays good frozen for 2 months. To heat, place pan or container in the fridge to thaw for 24 hours then bake as directed.

Nutrition