Brussels Sprouts and Turkey Rice Casserole

• Meat

  • 1 lb Ground turkey
  • 1 tsp Poultry seasoning

• Produce

  • 1 lb Brussels sprouts
  • 3 Garlic cloves
  • 1/4 cup Parsley
  • 1 cup Red onion

• Canned Goods

  • 1 1/2 cup Chicken stock, low sodium

• Pasta & Grains

  • 1 cup White rice

• Baking & Spices

  • 2 tbsp All-purpose flour
  • 1 Black pepper, freshly ground
  • 1 Kosher salt

• Oils & Vinegars

  • 1 Olive oil, Extra Virgin

Found on delish.com

Ingredients

• 1 c. white rice
• extra-virgin olive oil
• 1 lb. brussels sprouts, trimmed and cut in half
• kosher salt
• Freshly ground black pepper
• 1 lb. ground turkey
• 3 garlic cloves, minced
• 1 c. diced red onion
• 1 tsp. poultry seasoning
• 2 tbsp. all-purpose flour
• 1 1/2 c. low-sodium chicken stock
• 1/4 c. chopped parsley

Directions

• Prepare rice according to package instructions.Meanwhile, in a large sauté pan over medium-high heat add drizzle of olive oil. Place the brussels sprouts cut-side down and cook until golden brown, about 3 minutes. Season with 1/2 tsp salt, 1/4 tsp black pepper and sauté for 1 minute. Transfer to a plate.Return pan to medium-high heat, add 1 tbsp olive oil and brown ground turkey. Using a spoon, break up meat into medium sized chunks. Add garlic, red onion, poultry seasoning; stir for 2 to 3 minutes. Whisk in flour until absorbed and stir in stock. Bring to a boil and simmer on low for 2 to 3 minutes.Stir in rice and brussels sprouts until warmed through. Garnish with parsley and serve immediately.