Careme

Instructions

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1. 1.

   Preheat the oven to 425°F. Rinse 1/2 cup dry brown rice. Combine it with 1 cup water and 1/8 teaspoon extra-fine sea salt in a small saucepan. Bring to a boil, cover, and reduce to low heat. Simmer for 40–45 minutes, until tender and the water is absorbed, then remove from the heat and let stand, covered, for 5 minutes. Prepare the other components while it cooks.

2. 2.

   Season 1 lb ground turkey evenly with 1 teaspoon extra-fine sea salt, gently breaking it apart without compacting it. Refrigerate until ready to cook.

3. 3.

   Trim 1 1/2 lb Brussels sprouts and halve them lengthwise, quartering any particularly large ones. Toss with the following, then spread cut-side down across two sheet pans:

   • 1 tablespoon extra-virgin olive oil
   • 1/2 teaspoon dried oregano
   • 1 1/8 teaspoons extra-fine sea salt
   • 1/4 teaspoon ground black pepper

   Roast for 25–30 minutes, switching the pans' positions halfway through, until browned and tender.

4. 4.

   Finely grate 1 teaspoon zest from 1 large lemon, then squeeze 3 tablespoons juice; reserve the zest and juice separately. Mince 3 garlic cloves, keeping 1 minced clove separate from the other 2.

5. 5.

   Stir together 1/2 cup plain whole-milk yogurt, the 1 separately minced garlic clove, and 1 tablespoon of the measured lemon juice. Set the garlic yogurt aside.

6. 6.

   About 15 minutes before the rice is ready, heat 1/2 tablespoon extra-virgin olive oil in a large skillet over medium-high heat. Add the seasoned turkey and cook for 7–9 minutes, breaking it into small crumbles and allowing it to brown. Stir in the 2 reserved minced garlic cloves, 1 teaspoon dried oregano, and 1/4 teaspoon ground black pepper during the final minute. Cook until the turkey reaches 165°F, then remove from the heat and stir in the reserved 1 teaspoon lemon zest and remaining 2 tablespoons measured lemon juice.

7. 7.

   Fluff the brown rice and divide between two wide bowls. Arrange the lemon-oregano turkey and roasted Brussels sprouts alongside it, spoon the garlic yogurt over the top, and serve.

Want more detail? See the temperature guide.