Golden Turkey and Rice Skillet with Squash and Peas

Ingredients

• 1 cup brown rice, rinsed
• 3 tablespoons olive oil
• 450 g butternut squash, peeled and cut into small cubes
• 600 g ground turkey
• 3 cloves garlic, minced
• 1 teaspoon ground turmeric
• 1 teaspoon dried oregano
• 150 g kale, stems removed, leaves chopped
• 1 cup frozen peas
• 1 lemon, zested and juiced
• 1 teaspoon salt

Method

1. Bring 2 cups of water to a boil, add the brown rice, cover and simmer over low heat.35 min timer
2. While the rice cooks, warm 2 tablespoons olive oil in a large deep skillet over medium-high heat and add the butternut squash in one layer. Let it brown undisturbed for a few minutes, then stir.8 min timer
3. Push the squash to one side, add the last tablespoon of olive oil and the ground turkey, and break it up with a spoon. Cook until browned and no longer pink, about 6 minutes.6 min timer
4. Stir in the garlic, turmeric, oregano and salt, then add 1/3 cup water, cover the pan and let everything steam together until the squash is tender.8 min timer
5. Stir in the kale and peas, cover again until the kale is soft and bright green.4 min timer
6. Take the pan off the heat, stir in the lemon zest and juice, taste and add a little more salt if you like.
7. Fluff the rice and serve the turkey and squash spooned over it.