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Dinner recipe · from the recipe book

Lemon-Oregano Turkey Brown Rice Bake

Nutty brown rice and browned turkey with mushrooms and spinach, bound in a tangy lemon-yogurt sauce under a crisp, savory Parmesan crust.

Lemon-Oregano Turkey Brown Rice Bake

Ingredients

  • 1 cup200 gLong-grain brown rice, dryrinsed
  • 2½ cups600 gLow-sodium chicken broth
  • 1 lb450 gGround turkey, 93% lean
  • 1 tbsp15 gOlive oil
  • 1 medium110 gYellow onionfinely chopped
  • 3 cloves9 gGarlicminced
  • 3¼ cups sliced225 gWhite mushroomssliced
  • 5 cups loosely packed150 gBaby spinachroughly chopped
  • 2 tsp2 gDried oregano
  • ½ tsp1 gBlack pepper
  • ½ tsp3 gSalt
  • 9 oz250 gPlain Greek yogurt, nonfat
  • 1 large50 gEggs
  • 2 tsp4 gLemon zest
  • 1 tbsp15 gLemon juice
  • ⅓ cup grated40 gGrated Parmesan
  • 2½ tbsp chopped10 gFresh parsleychopped

Steps

  1. Bring the chicken broth to a boil in a saucepan, stir in the brown rice, cover and simmer on low for 40 minutes until the liquid is absorbed; leave covered off the heat.
  2. While the rice cooks, heat the olive oil in a large skillet over medium-high heat. Add the ground turkey and cook, breaking it up, until browned and it reaches 165°F (74°C), about 8 minutes.
  3. Add the onion and mushrooms to the turkey and cook until the mushrooms release their liquid and it evaporates, about 7 minutes. Stir in the garlic, the oregano, the black pepper and half the salt and cook 1 minute.
  4. Add the spinach to the skillet and stir until just wilted, then take the pan off the heat.
  5. Preheat the oven to 375°F (190°C) and lightly oil an 8x11-inch (2-quart) baking dish.
  6. Make the yogurt sauce: in a large bowl whisk the Greek yogurt, egg, lemon zest, lemon juice and the remaining half of the salt until smooth.
  7. Fold the cooked rice and the turkey-mushroom mixture into the yogurt sauce until evenly coated, then spread it in the baking dish.
  8. Sprinkle the Parmesan evenly over the top.
  9. Bake uncovered for 25 to 30 minutes, until the center is set, reaches 160°F (71°C), and the Parmesan is golden.
  10. Rest 5 minutes, scatter the parsley over the top and serve.

Check labels: Gluten-free when you buy low-sodium chicken broth labeled gluten-free.

Contains: Milk, Egg. Some brands contain gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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