Middle Eastern Cauliflower Rice with Turkey
and peas / carrots
This fried cauliflower rice, last featured in 2019, is probably not like any you've had before. A Middle Eastern spice mix gives it a unique and exotic flavor. Top the cauliflower rice with raisins, lemon juice, and pine nuts for an authentic finish.
- Garlic - 2 cloves
- Turkey, ground - 1 lb
- Lemons - 1 , wedges
- Peas and carrots, frozen - 1 1/2 cups
- Pine nuts - 2 Tbsp (sub sliced or slivered almonds)
- Oil, cooking - 1 Tbsp
- Cauliflower rice, cooked (leftover from Tuesday) - ~ 2 cups
- Bragg's / coconut aminos - 1 Tbsp
- Hot sauce - 2 tsp
- Golden raisins - 1/4 cup
- Paprika, smoked - 1 tsp
- Cumin, ground - 1/2 tsp
- Coriander, ground - 1/2 tsp
- Salt - 1/2 tsp
- Black pepper - 1/4 tsp
- Cinnamon - 1/4 tsp
- Turmeric (opt) - 1/4 tsp
Make spice mix - Combine paprika, cumin, coriander, salt, black pepper, cinnamon, and turmeric. (Can be done up to 5 days ahead)
Garlic - Chop garlic. (Can be done up to 5 days ahead)
Season turkey - Stir spice mix and garlic into turkey. (Can be done 1 day ahead)
Lemons - Prep as directed.
Peas and carrots - Defrost frozen peas and carrots in the microwave or by running them under warm water.
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Heat a wok or large skillet over medium heat. Add pine nuts and saute until fragrant and lightly toasted, 2 to 3 minutes. Set aside.
Return pan to heat and add oil. Add seasoned turkey (which should already be combined with spice mix and garlic) and saute, breaking it apart, until nearly cooked through, 4 to 5 minutes.
Add peas and carrots and stir to combine.
Stir in cauliflower rice, aminos, and hot sauce until everything is heated through, ~2 minutes.
Remove from heat and stir in raisins. Squeeze half the lemon wedges over top.
Divide cauliflower rice between serving plates and top with pine nuts. Serve remaining lemon wedges and some extra hot sauce on the side.