Emma Fishman. Prop design by JoJo Li. Food design by Rebecca Jurkevich
Makes 2 servings
- ingredients
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- 1/2cup Jasmine rice
- 8ounce Lean ground turkey
- 1 ½ teaspoons Extra virgin olive oil
- 1 Medium red capsicum, cut into cubes
- 1/2 Sliced yellow onion
- 2 Large minced garlic cloves
- 2Glasses Baby spinach
- 1Tablespoon Tamari
- directione
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Cook the rice according to package directions.
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Add the turkey to a skillet over medium heat, breaking it up as it cooks.
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Once the turkey is cooked through and no longer pink, transfer the turkey to a bowl or plate and drain any excess drippings from the skillet. sit aside.
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Set the heat to medium-high and add the oil.
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Add the bell peppers and onions to the skillet and cook, stirring frequently, for 4-6 minutes, or until the vegetables are tender.
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Add the garlic and spinach to the skillet and continue cooking until the spinach has wilted.
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Add the cooked turkey back to the skillet and stir to combine.
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Add the dates to the pan and stir well. Continue cooking for another 1-2 minutes, or until the tamarind is absorbed into the meat and vegetables.
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Divide rice and frying mixture among bowls.
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