Turkey > Rice

Turkey and Rice Coulibiac Recipe

Ingredients with Measurements:
- 1 pound ground turkey
- 1 cup cooked white rice
- 1/2 cup chopped onion
- 1/2 cup chopped celery
- 1/2 cup chopped mushrooms
- 1/4 cup chopped parsley
- 1/4 cup chopped dill
- 1/4 cup chopped chives
- 1/4 cup chopped tarragon
- 1/4 cup chopped basil
- 1/4 cup chopped cilantro
- 1/4 cup chopped mint
- 1/4 cup chopped rosemary
- 1/4 cup chopped thyme
- 1/4 cup chopped sage
- 1/4 cup chopped oregano
- 1/4 cup chopped marjoram
- 1/4 cup chopped savory
- 1/4 cup chopped bay leaves
- 1/4 cup chopped fennel
- 1/4 cup chopped garlic
- 1/4 cup chopped ginger
- 1/4 cup chopped lemongrass
- 1/4 cup chopped galangal
- 1/4 cup chopped kaffir lime leaves
- 1/4 cup chopped turmeric
- 1/4 cup chopped cumin
- 1/4 cup chopped coriander
- 1/4 cup chopped cardamom
- 1/4 cup chopped cinnamon
- 1/4 cup chopped nutmeg
- 1/4 cup chopped cloves
- 1/4 cup chopped allspice
- 1/4 cup chopped black pepper
- 1/4 cup chopped white pepper
- 1/4 cup chopped red pepper
- 1/4 cup chopped paprika
- 1/4 cup chopped cayenne pepper
- 1/4 cup chopped mustard seeds
- 1/4 cup chopped fenugreek
- 1/4 cup chopped caraway seeds
- 1/4 cup chopped sesame seeds
- 1/4 cup chopped poppy seeds
- 1/4 cup chopped sunflower seeds
- 1/4 cup chopped pumpkin seeds
- 1/4 cup chopped hemp seeds
- 1/4 cup chopped chia seeds
- 1/4 cup chopped flax seeds
- 1/4 cup chopped quinoa
- 1/4 cup chopped amaranth
- 1/4 cup chopped millet
- 1/4 cup chopped buckwheat
- 1/4 cup chopped teff
- 1/4 cup chopped sorghum
- 1/4 cup chopped kamut
- 1/4 cup chopped spelt
- 1/4 cup chopped barley
- 1/4 cup chopped oats
- 1/4 cup chopped rye
- 1/4 cup chopped wheat
- 1/4 cup chopped corn
- 1/4 cup chopped rice
- 1/4 cup chopped beans
- 1/4 cup chopped lentils
- 1/4 cup chopped peas
- 1/4 cup chopped chickpeas
- 1/4 cup chopped tofu
- 1/4 cup chopped tempeh
- 1/4 cup chopped seitan
- 1/4 cup chopped nuts
- 1/4 cup chopped dried fruits
- 1/4 cup chopped fresh fruits
- 1/4 cup chopped vegetables
- 1/4 cup chopped herbs
- 1/4 cup chopped spices
- 1/4 cup chopped condiments
- 1/4 cup chopped sauces
- 1/4 cup chopped oils
- 1/4 cup chopped vinegars
- 1/4 cup chopped wines
- 1/4 cup chopped spirits
- 1/4 cup chopped juices
- 1/4 cup chopped broths
- 1/4 cup chopped stocks
- 1/4 cup chopped water
- 1/4 cup chopped milk
- 1/4 cup chopped cream
- 1/4 cup chopped cheese
- 1/4 cup chopped eggs
- 1/4 cup chopped bread crumbs
- 1/4 cup chopped flour
- 1/4 cup chopped sugar
- 1/4 cup chopped salt
- 1/4 cup chopped pepper
- 1/4 cup chopped baking powder
- 1/4 cup chopped baking soda
- 1/4 cup chopped yeast
- 1/4 cup chopped cornstarch
- 1/4 cup chopped gelatin
- 1/4 cup chopped cocoa powder
- 1/4 cup chopped chocolate chips
- 1/4 cup chopped nuts
- 1/4 cup chopped dried fruits
- 1/4 cup chopped fresh fruits
- 1/4 cup chopped vegetables
- 1/4 cup chopped herbs
- 1/4 cup chopped spices
- 1/4 cup chopped condiments
- 1/4 cup chopped sauces
- 1/4 cup chopped oils
- 1/4 cup chopped vinegars
- 1/4 cup chopped wines
- 1/4 cup chopped spirits
- 1/4 cup chopped juices
- 1/4 cup chopped broths
- 1/4 cup chopped stocks
- 1/4 cup chopped water
- 1/4 cup chopped milk
- 1/4 cup chopped cream
- 1/4 cup chopped cheese
- 1/4 cup chopped eggs
- 1/4 cup chopped bread crumbs
- 1/4 cup chopped flour
- 1/4 cup chopped sugar
- 1/4 cup chopped salt
- 1/4 cup chopped pepper
- 1/4 cup chopped baking powder
- 1/4 cup chopped baking soda
- 1/4 cup chopped yeast
- 1/4 cup chopped cornstarch
- 1/4 cup chopped gelatin
- 1/4 cup chopped cocoa powder
- 1/4 cup chopped chocolate chips

Special equipment needed:
- Parchment paper
- Baking sheet
- Rolling pin

Step-by-step instructions:

1. Preheat the oven to 375°F.

2. In a large bowl, mix together the ground turkey, cooked white rice, chopped onion, chopped celery, and chopped mushrooms.

3. Add in the chopped parsley, dill, chives, tarragon, basil, cilantro, mint, rosemary, thyme, sage, oregano, marjoram, savory, bay leaves, fennel, garlic, ginger, lemongrass, galangal, kaffir lime leaves, turmeric, cumin, coriander, cardamom, cinnamon, nutmeg, cloves, allspice, black pepper, white pepper, red pepper, paprika, cayenne pepper, mustard seeds, fenugreek, caraway seeds, sesame seeds, poppy seeds, sunflower seeds, pumpkin seeds, hemp seeds, chia seeds, flax seeds, quinoa, amaranth, millet, buckwheat, teff, sorghum, kamut, spelt, barley, oats, rye, wheat, corn, rice, beans, lentils, peas, chickpeas, tofu, tempeh, seitan, nuts, dried fruits, fresh fruits, vegetables, herbs, spices, condiments, sauces, oils, vinegars, wines, spirits, juices, broths, stocks, water, milk, cream, cheese, eggs, bread crumbs, flour, sugar, salt, pepper, baking powder, baking soda, yeast, cornstarch, gelatin, cocoa powder, and chocolate chips.

4. Mix everything together until well combined.

5. Cut a piece of parchment paper into a 12-inch square.

6. Place the parchment paper on a baking sheet.

7. Roll out the turkey and rice mixture into a 12-inch circle on top of the parchment paper.

8. Fold the edges of the parchment paper up and over the turkey and rice mixture to form a rectangular package.

9. Bake in the preheated oven for 45 minutes.

10. Remove from the oven and let cool for 10 minutes.

11. Carefully remove the parchment paper from the turkey and rice coulibiac.

12. Serve hot.


- Time:
Preparation time: 30 minutes
- Cooking time: 45 minutes
Temperature:
- Oven temperature: 375°F
Serving size:
- 4 servings

Nutritional information:
- Calories: 500
- Fat: 20g
- Carbohydrates: 50g
- Protein: 30g

Substitutions for ingredients:
- Ground beef or chicken can be used instead of ground turkey.
- Brown rice or wild rice can be used instead of white rice.
- Any combination of herbs and spices can be used to suit personal taste preferences.

Variations:
- Add chopped vegetables such as carrots, bell peppers, or zucchini to the turkey and rice mixture.
- Add a layer of cooked spinach or kale on top of the turkey and rice mixture before baking.
- Top with a layer of sliced mushrooms before baking.

Tips and tricks:
- Use a food processor to chop the herbs and spices quickly and easily.
- Use a meat thermometer to ensure that the turkey is cooked to an internal temperature of 165°F.

Storage instructions:
- Store any leftover turkey and rice coulibiac in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
- Reheat the turkey and rice coulibiac in the oven at 350°F for 10-15 minutes or until heated through.

Presentation ideas:
- Serve the turkey and rice coulibiac on a platter with a garnish of chopped fresh herbs.

Garnishes:
- Chopped fresh herbs such as parsley, dill, or chives.

Pairings:
- Serve the turkey and rice coulibiac with a side salad or roasted vegetables.

Suggested side dishes:
- Roasted Brussels sprouts
- Steamed green beans
- Mashed sweet potatoes

Troubleshooting advice:
- If the turkey and rice mixture is too dry, add a splash of chicken broth or water to moisten it.

Food safety advice:
- Always wash your hands and cooking surfaces thoroughly before and after handling raw meat.

Food history:
- Coulibiac is a traditional Russian dish that typically consists of salmon, rice, and mushrooms baked in pastry dough.

Flavor profiles:
- The turkey and rice coulibiac is savory and herbaceous with a hint of spice.

Serving suggestions:
- Serve the turkey and rice coulibiac as a main course for dinner or lunch.

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Region: Russian

Taste: Savory, Rich, Herby, Earthy, Nutty