Very Veggie Skillet Casserole
Okay all, do not be moved by the name! When I first made this dish…I’d run out of other options and thought I’d give it a try. You see, my hubby is from the south and is totally a meat and potatoes, and anything fried kinda-guy. So…veggie anything doesn’t really appeal to him.
Turns out this is one of his favorite dishes, along with my kiddos. It’s a very yummy way to jam pack a meal with all the nutrients from several different veggies and whole grain rice.
1-Pound Ground Turkey Burger (if you hate turkey, use lean grd beef)
2- Tablespoonns of Olive Oil
2-Cloves of Garlic, Minced (I suggest fresh)
1-Medium Sized Yellow Squash -Chopped
1-Medium Tomato -Chopped
1/2-Cup Sliced Celery
1/2-Cup Sliced Carrot
Sea Salt or Regular Salt & Pepper (I also use a dash of Tony’s Seasoning, it’s spicy so use to your liking)
1-Cup Instant Brown Rice
1 1/2-Cups Water
1 Chicken Bouillon Cube Crushed
In dark nonstick skilled over medium-high heat, cook the ground turkey, breaking it up. Once no longer pink, transfer w/slotted spoon to a bowl.
In the same skilled over medium-high heat, warm the oil. Add the onion and garlic, cooking for five minutes while stirring often until onion is softened. Add the squash, celery and carrot. Cover, continuing to check every couple minutes to stir. This softens the vegetables quicker.
Add the tomato, cook another minute or so.
Return the turkey and any juices to the pan, add salt and pepper (to your liking, I like a lot of both). Stir in rice, water, and bouillon cube granules. Bring to boil, reduce heat to low, cover and then cook about 15 minutes or until rice and veggies are completely tender.
You can experiment with this dish, for instance, I added red bell pepper last night. You can use spinach…add a little cheese if you like. Whatever your heart desires!
Happy Eating Friends!