Turkey Rice Amandine
Elevate your weeknight dinner game with Turkey Rice Amandine, a comforting one-skillet dish that’s as hearty as it is flavorful. This recipe combines tender, shredded turkey with fluffy long-grain white rice, all brought to life with creamy, herbaceous notes of thyme and a hint of umami from soy sauce. A generous topping of golden, toasted slivered almonds adds crunch, while fresh parsley brings a bright, herbal finish. Perfect for repurposing leftover turkey, this quick recipe comes together in just 45 minutes and is versatile enough for both busy weeknights and cozy gatherings. Serve this creamy turkey rice delight with its nutty garnish for a dish that’s equal parts satisfying and elegant!
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Recipe Information
Ingredients
- 2 cups cooked turkey (shredded or cubed)
- 1 cup long-grain white rice
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 0.5 cup slivered almonds
- 1 medium onion (finely diced)
- 2 cloves garlic cloves (minced)
- 2 cups chicken broth
- 0.25 cup heavy cream
- 1 tablespoon soy sauce
- 1 teaspoon dried thyme
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons fresh parsley (chopped, for garnish)
Instructions
Rinse the long-grain white rice under cold running water until the water runs clear. This step removes excess starch and ensures fluffy rice.
In a medium saucepan, combine the rinsed rice with 2 cups of chicken broth. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes or until the rice has absorbed the liquid. Remove from the heat and let it sit, covered, for 5 minutes. Fluff with a fork.
While the rice is cooking, heat the unsalted butter and olive oil in a large skillet over medium heat.
Add the slivered almonds to the skillet and toast them for 2-3 minutes, stirring frequently, until golden brown and fragrant. Remove the almonds from the skillet and set them aside for garnish.
In the same skillet, add the diced onion and sauté for 3-4 minutes until softened. Add the minced garlic and cook for another 1 minute until fragrant.
Stir in the shredded or cubed turkey, dried thyme, salt, and black pepper, cooking for 2-3 minutes to warm the turkey through.
Pour in the heavy cream and soy sauce, stirring to combine. Cook for 2 minutes to allow the flavors to meld.
Add the cooked rice to the skillet and gently toss to combine with the turkey mixture. Adjust seasoning with additional salt and pepper if needed.
Serve the Turkey Rice Amandine hot, garnished with the toasted almond slivers and chopped fresh parsley.
Nutrition Facts
Calories |
442 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.7 g | 32% | |
| Saturated Fat | 8.3 g | 42% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 100 mg | 33% | |
| Sodium | 729 mg | 32% | |
| Total Carbohydrate | 21.7 g | 8% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 2.0 g | ||
| Protein | 33.4 g | 67% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 79 mg | 6% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 536 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
