Need some inspiration on how to use up leftover ingredients that have been sitting in your fridge? I made this impromptu turkey arugula mash one day when I saw a bunch of arugula and ground turkey sitting around in mine. I honestly didn’t expect much of it, other than a healthy, balanced meal. To my surprise though, it turned out pretty good taste-wise too! Since many of you enjoyed my Singaporean Noodles recipe, I’m going to try to share more recipes here! For this one, you can be creative and “mash” up a bunch of ingredients you may have lying around in your fridge or pantry. Don’t be shy! Sometimes the best recipes are discovered with a bit of experimentation – which is exactly how this recipe came about in my kitchen.
Are you a fan of bulk cooking? If so, you’ll enjoy this turkey arugula mash. I normally don’t like eating leftovers but this is one of those that actually tastes even better as a leftover!
Prep Time: 10 minutes
Cook Time: 10 minutes
- 1 cup of brown rice
- 8 oz lean ground turkey
- 2-3 cups of arugula leaves, rinsed
- 1 cup of low-sodium chicken broth
- 3 stalks of green onions, chopped
- 1/2 red onion, diced up
- a handful of cherry tomatoes, cut in halves
- a handful of cilantro, diced up
- a tablespoon of garlic, diced up
- 2 tablespoons of olive oil
- salt and pepper to taste
- mozzarella cheese for garnishing, to taste
- 1 lime sliced into four pieces (cut into two halves) for lime juice to taste
- optional: veggie chips for that extra crunch on the side!
*The numbers I’ve provided above are just guestimates – honestly when I cook I don’t measure everything out to the tee because I like to cook to taste. Feel free to experiment with different amounts of a certain ingredient you like or don’t like, throw in substitutions… you get the point. Don’t be afraid to make this your own 🙂
- Cook the brown rice. I personally use a rice cooker for this because brown rice can be tough to cook right, and takes longer than regular white rice. I don’t like sitting around the stove monitoring rice for hours so, I just let it cook in my rice cooker for about 90 minutes. Note that this dish tastes best if you cook the rice several hours before actually making it. So, if I’m planning to have this for dinner, I’ll cook the rice around lunch time so it has some time to sit.
- Slice up the cherry tomatoes, green & red onions, cilantro, and garlic. Rinse arugula well. Set all veggies aside.
- Coat a medium-large wok with olive oil, and stir-fry the garlic until fragrant.
- Cook the ground turkey, but don’t overdo it on this step. Just make sure that it’s mostly cooked through, then proceed to the next step, bearing in mind that the turkey continues cooking in the following steps.
- Add the cherry tomatoes, onions, cilantro, and arugula into the wok and mix everything together. Sprinkle salt and pepper to taste.
- Once the veggies and meat are cooked, add the chicken broth, following with the brown rice immediately. Stir until everything is evenly mixed.
- It’s taste test time! See if you’d like to add more of any spices or sauces to complete the dish to your liking.
- Garnish with lime juice & mozzarella cheese to taste.
- Crave an extra crunch? Take delight in some veggie chips on the side. Mmmm!
- Serve and enjoy while hot 😉