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Ingredients
4 cups baby spinach
0.5 teaspoon pepper black freshly ground
0.5 teaspoon kosher salt divided
3 cups chicken broth low-sodium divided
1 tablespoon soya sauce low-sodium divided
1 tablespoon olive oil
1 bunch scallions chopped
1 tablespoon sesame oil toasted
1 tablespoon sesame seed toasted
1.3 cups short-grain brown rice dry
2 pound turkey breast bone-in
Equipment
bowl
baking sheet
sauce pan
oven
kitchen thermometer
aluminum foil
cutting board
Directions
Preheat oven to 42
In a medium saucepan over medium heat, combine rice, 1/4 teaspoon salt, 2 cups broth, and 1 cup water; cover and bring to a boil. Reduce to a simmer and cook, covered, until rice is tender (about 45 minutes).
Meanwhile, line a baking sheet with foil.
Place turkey on sheet and coat with oil. Season with remaining 1/4 teaspoon salt and 1/2 teaspoon pepper and brush with 1 1/2 teaspoons soy sauce. Roast, turning halfway through, until turkey is cooked and a meat thermometer inserted in the center reads 165 (50-55 minutes).
Remove from oven and transfer turkey to a cutting board. Tent with foil and let rest (about 5 minutes).
Stir spinach, scallions, and remaining 1 1/2 teaspoons soy sauce into rice with remaining 1 cup warmed broth. Thinly slice turkey. Divide rice and sliced turkey among 4 bowls; drizzle each with sesame oil and sprinkle with sesame seeds, if desired.
