Turkey Keema & Butternut Rice Bowls

Warmly spiced turkey keema and tender November butternut squash turn brown rice into a colorful, vegetable-packed weeknight bowl.

Total time: 58 min
Servings: 2 servings
Estimated total cost: $5
Calories per serving: 500 cal
Stovetop

Ingredients

Kroger® Long Grain Brown Rice
1/2 cup dry $1.89
Kroger® 93/7 Lean Fresh Ground Turkey - 1 LB
8 ounces $5.49
Butternut Squash
12 ounces peeled and seeded, from about 1 pound whole squash $1.49
Jumbo Yellow Onions
3 ounces $0.89
Fresh Roma Tomato
4 ounces $1.29
Garlic
2 cloves $0.79
Organic Ginger Root
2 teaspoons finely grated $3.99
Canola oil
1 tablespoon
Morton kosher salt flakes
2 teaspoons, divided
Ground cumin
1 teaspoon
Ground coriander
1 teaspoon
Ground turmeric
1/4 teaspoon
Cayenne pepper
1/8 teaspoon
Garam masala
1/2 teaspoon
Fresh Organic Lemon
1 tablespoon juice $1.29
Chateau Ste. Michelle Vintage Select Riesling Washington White Wine
1 bottle $8.99

Instructions

Rinse 1/2 cup dry brown rice. Place in a small saucepan with 1 cup water and 1/4 teaspoon Morton kosher salt flakes. Bring to a boil, cover and simmer over low heat for 40–45 minutes, until tender and the water is absorbed. Remove from the heat and let stand, covered, for 5 minutes. Prepare the keema while the rice cooks.
Peel and seed enough butternut squash to yield 12 ounces, then cut into small, even 1/2-inch cubes. Finely chop 3 ounces yellow onion and dice 4 ounces Roma tomato. Mince 2 garlic cloves and finely grate 2 teaspoons ginger.
Gently mix 8 ounces ground turkey with 5/8 teaspoon Morton kosher salt flakes. Set aside while you start the vegetables.
Heat 1 tablespoon canola oil in a wide, lidded skillet over medium heat. Add the prepared onion and cook for 4–5 minutes, stirring, until softened. Add the prepared garlic and ginger and cook for 30 seconds.
Add the following spices to the skillet:
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/4 teaspoon ground turmeric
- 1/8 teaspoon cayenne pepper
Stir for 20 seconds, then add the seasoned turkey. Cook for 4–5 minutes, breaking it into small crumbles, until lightly browned.
Add the prepared squash and tomato, 1 1/8 teaspoons Morton kosher salt flakes and 1/2 cup water. Stir well, bring to a simmer and cover. Cook over medium-low heat for 12–15 minutes, stirring once or twice, until the squash is tender and the turkey reaches 165°F. Uncover and simmer for 3–5 minutes to reduce excess liquid; the keema should be moist but not soupy.
Stir 1/2 teaspoon garam masala and 1 tablespoon lemon juice into the keema. Fluff the cooked rice and divide between two bowls. Spoon the turkey and squash keema over the rice and serve.

Want more detail? See the temperature guide.

Health: Brown rice adds whole-grain fiber instead of white rice, but needs a longer simmer.

Drink pairing: An off-dry Riesling balances the warm spices and sweet squash; sparkling water is a refreshing alcohol-free option.

Wine picks:

Chateau Ste. Michelle Vintage Select Riesling Washington White Wine $8.99 1 bottle

Why it works: A slightly off-dry Riesling complements the squash’s sweetness and softens the cumin, ginger, and cayenne while its acidity refreshes the savory turkey and lemon. This Vintage Select bottling is a particularly balanced match.

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