Careme

Instructions

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1. 1.

   Preheat the oven to 425°F. Rinse ½ cup dry brown rice. Combine it in a small saucepan with 1 cup water and ⅛ teaspoon extra-fine sea salt. Bring to a boil, cover, and reduce the heat to low. Simmer for 40–45 minutes, until tender and the water is absorbed. Remove from the heat and let stand, covered, for 5 minutes. Prepare the other components while it cooks.

2. 2.

   Trim 1 pound Brussels sprouts and halve them, quartering any very large ones. On a large rimmed baking sheet, toss them with 1½ tablespoons olive oil, ¾ teaspoon extra-fine sea salt, and ¼ teaspoon ground black pepper. Spread cut-side down in a single layer. Roast for 22–27 minutes, turning once, until deeply browned and tender.

3. 3.

   Gently mix 12 ounces ground turkey breast with ¾ teaspoon extra-fine sea salt and ½ teaspoon ground cumin. Refrigerate while you prepare the sauce.

4. 4.

   Finely grate 1 small garlic clove. Zest and juice 1 lemon, measuring the amounts below; save any excess for another use. Stir together:

   • ⅓ cup plain whole-milk yogurt
   • 1 teaspoon lemon zest
   • 1 tablespoon lemon juice
   • The grated garlic
   • ⅛ teaspoon extra-fine sea salt
   • ¼ teaspoon ground black pepper

   Refrigerate the lemon-yogurt sauce until serving.

5. 5.

   When the rice has about 10 minutes left to cook, heat ½ tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the seasoned turkey and press it into a broad layer. Cook undisturbed for 3 minutes, then break into bite-size crumbles and cook for 4–6 minutes more, until the turkey reaches 165°F. Stir in 2 tablespoons water to loosen the browned juices and keep the lean turkey moist.

6. 6.

   Core and thinly slice 1 small apple, about 5 ounces. Fluff the rice and divide it between two wide bowls. Arrange the roasted Brussels sprouts, turkey, and apple alongside it, then spoon the lemon-yogurt sauce over the top.

Want more detail? See the temperature guide.