Lemony Turkey and Rice

• 1/4 cup oil

• 1 cup short-grain rice

• 1 lb ground dark turkey meat

• 1/2 small onion, grated

• 1/2 cup breadcrumbs

• 1/4 cup PLC House Blend

• 1/4 cup flour

• 1/2 teaspoon salt

• 2 tablespoons honey

• 1 cup broth

• 1/2 cup frozen peas

• Juice of 2 lemons

• 1/4 Cup cilantro for topping

• Tahini for drizzling

• 1/4 cup French-fried onions

1. In a large bowl, mix the turkey with the onion and breadcrumbs until just combined. Don’t overmix.

2. Add the oil to the pan and heat over medium heat. Add the rice and toast for 2-3 minutes or until the ends turn translucent.

3. Mix the PLC house blend and flour into a bowl, and roll the meatballs in it. Add the meatballs to the pan and sear them for 3-5 minutes to get a little browned.

4. Add in the broth, salt, and honey, and bring to a boil. Then reduce to a simmer and cover. Allow to cook for 20 minutes.

5. Add in the peas, lemon juice, and cover the pan for another 10 minutes off the heat.

6. Fluff the rice and top with cilantro, French fried onions, and tahini.