-32 oz ground turkey breast. (usually sold in 16 ounces so I buy 2 packs). (make sure it is ground turkey breast! I prefer the ground turkey breast that also has rosemary extract listed when you read the ingredients.)
-healthy oil of your choice for 'browning' the ground turkey breast. I prefer cold pressed extra virgin coconut oil, or organic red palm fruit oil, or extra virgin olive oil.
-1 large bunch of green onions. (1-2 cups loose green onion chopped) (can also use the white parts too). I will buy organic if the price is reasonable. Sometimes you even get more with organic and you can see a visible difference in the quality of the produce.
-1 plus 1/4 cup sour cream. (I use Daisy regular sour cream. . . so many other brands-healthy or not-use fillers- GROSS.)
-3/4 cup (dry) white rice. (can use more or less). follow directions for cooking. usually cooks quicker and with a little less water if soaked for awhile. don't worry how rice consistency turns out. It gets patted down on top of the meat mixture and the tastes meld nicely.
-2 tablespoons unsalted butter.
-iodized sea salt or regular iodized salt. (make sure no aluminum!)
-3 tablespoons Lea & Perrins original Worcestershire sauce. (my favorite by far...even Walmart sells it. Pay the extra, it's worth the taste. Plus, a lot of other ones are not gluten free.
Rinse rice many times then let soak for at least one hour, longer if you have the time. Rinse again before cooking. I cook the rice separately toward middle of turkey being done. Add 2 tablespoons of unsalted butter to rice once water cooked off and finished. Add salt to taste.... enough, but no too much. 1/8 or 1/4 teaspoon?....
-Cook the ground turkey breast in a large stainless steel skillet. Use ~1 tablespoon (more or less as needed) of oil to coat the bottom of the pan. Continue gently breaking it up as you cook it. Once it is over halfway being done, add the chopped green onions and fold in. Continue cooking until meat totally browned.
-Add sour cream to meat mixture (can use more or less than what I listed. . . just taste to see to your liking. I've subbed out plain greek nonfat yogurt, still good but the sour cream makes it GREAT. . . daisy light sour cream might be okay too, you just lose a lot of that rich deep swedish stroganoff like flavor when you go low to no fat. . .whatever works best for you :). I like to make this on a day when I know I'm only going to have one real meal and keep it light the rest of the day.
-add 3 tablespoons Lea & Perrins original Worcestershire sauce on the sour cream and fold/mix in totally with the meat mixture.
-add rice evenly over top of meat mixture and pat it down over the whole thing like a pie frosting.
Cut like pie slices and serve. May need large spoon with spatula to get all mixture out under each 'slice'.
Ah, comfort food. ENJOY!
I'm working on gathering the nutritional facts for this recipe.