Rating: 4 stars
3 Ratings
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This hearty one-skillet dinner is loaded with celery, kale, tomatoes and quick-cooking brown rice. It's easy to make the recipe vegetarian by substituting smoked tofu for the turkey.

Source: EatingWell Magazine, November/December 2012


Ingredient Checklist


Instructions Checklist
  • Heat oil in a large, ovenproof skillet over medium-high heat. Add leeks and celery and cook, stirring frequently, until beginning to soften, 2 to 3 minutes. Add kale and tomatoes and cook, stirring, until the kale begins to wilt, 1 to 2 minutes. Stir in cottage cheese, rice, turkey (or tofu), water and pepper. Bring to a simmer. Reduce heat to medium-low, cover and cook for 10 minutes.

  • Meanwhile, position rack in upper third of oven; preheat broiler.

  • Stir the rice mixture, increase the heat to medium and cook, uncovered, until most of the liquid has evaporated, 10 to 12 minutes. Spread cheese on top. Broil until the cheese is bubbling, 2 to 3 minutes.

Nutrition Facts

about 1 1/3 cups
266 calories; protein 18.1g; carbohydrates 25.5g; dietary fiber 4.5g; sugars 6g; fat 10.9g; saturated fat 4.5g; cholesterol 32.6mg; vitamin a iu 7702.5IU; vitamin c 40mg; folate 51.2mcg; calcium 256.3mg; iron 2.3mg; magnesium 69.5mg; potassium 596.3mg; sodium 572.8mg; thiamin 0.8mg.

1 starch, 2 1/2 vegetable, 1 1/2 lean meat, 1/2 high-fat meat, 1/2 fat