Average Rating: 5TOTAL TIME: Prep: 20 min. Bake: 45 min. + standing
YIELD: 6 servings.Ingredients
- 2 tablespoons jellied cranberry sauce
- 2 tablespoons chopped celery
- 2 tablespoons minced red onion
- 1 tablespoon olive oil
- 1-1/2 teaspoons minced fresh parsley
- 1/2 teaspoon grated orange zest
- 1/8 teaspoon garlic powder
- 1/2 teaspoon poultry seasoning, divided
- 1 boneless skinless turkey breast half (2 pounds)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon pepper
- 1/4 cup orange juice
RICE: - 1-1/3 cups uncooked long grain brown rice
- 2-2/3 cups water
- 1/4 cup chopped celery
- 3 tablespoons minced red onion
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
- 2/3 cup dried cranberries
- 2/3 cup sliced almonds, toasted
- 1 tablespoon minced fresh parsley
- 1/2 teaspoon grated orange zest
Instructions
- 1. Preheat oven to 350°. Mix first seven ingredients and 1/4 teaspoon poultry seasoning.
- 2. Place turkey in a greased foil-lined 13x9-in. baking pan; rub with salt, pepper and remaining poultry seasoning. Spread with cranberry mixture. Roast until a thermometer reads 165°, 45-55 minutes, drizzling with orange juice halfway.
- 3. Meanwhile, in a saucepan, combine first six rice ingredients; bring to a boil. Reduce heat; simmer, covered, until rice is tender and liquid is absorbed, 40-45 minutes. Stir in remaining ingredients.
- 4. Remove turkey from oven; tent with foil. Let stand 10 minutes before slicing. Serve with rice.
Nutrition Facts
5 ounces cooked turkey with 2/3 cup rice: 465 calories, 11g fat (1g saturated fat), 86mg cholesterol, 642mg sodium, 50g carbohydrate (13g sugars, 5g fiber), 42g protein.
Diabetic Exchanges: 5 lean meat, 3 starch, 1-1/2 fat.