I put together this concoction for dinner last night and it was pretty good. I want to remember it for another time.
1-2 c. brown rice – note, we used a 2-serving size packet of Trader Joe’s frozen brown rice. You could also prepare some in a rice cooker, but you’ll need to start that first since it will take longer than the rest of the dish.
1-1.5 lb ground turkey
2/3 bag Trader Joe’s “Brittany Blend” frozen veggies, with green beans, wax beans, baby carrots
1 medium onion
2 T. dijon mustard
1/2-3/4 c. dry white wine (I used Nobilo Sauvignon Blanc)
2 t. dried tarragon
2-3 T. flour
Heat about 2T. of olive oil in a large skillet. Add turkey and brown most of the way through. Drain fat, remove turkey to separate dish and set aside.
Defrost vegetables in a microwavable dish for 1-1 1/2 minutes, until mostly thawed.
Slice onion. In same skillet, add about 1 T. olive oil and saute onions until golden. Salt and pepper to taste.
Push onions to the side and add about 2 more T. olive oil and the flour. Combine, stirring in with onions until you have everything coated with flour. Start adding some of the wine and stir. The flour will thicken this sauce as it finishes.
Add vegetables and turkey back to pan. Stir in dijon mustard and remaining wine. Add dried tarragon, additional salt and pepper to taste. Incorporate all ingredients and continue cooking over medium heat for about 3-5 minutes, until flour has time to cook and the everything is lightly coated with the mustard-wine sauce.
Spoon rice onto each dish, then add turkey and vegetables on top. Enjoy!