Ingredients Jump to Instructions ↓

  1. 2 cups Chardonnay

  2. 2 cups water

  3. 2 cups uncooked instant brown rice

  4. 1 tablespoon cider vinegar

  5. 1 tablespoon bottled mole sauce

  6. 1 19 1/5-ounce package uncooked ground turkey breast

  7. 1 medium onion, thinly sliced

  8. 1 small yellow sweet pepper, cut into thin rings

  9. 1 teaspoon ground cinnamon

  10. 1 teaspoon ground cumin

  11. 1 teaspoon chili powder

  12. 3/4 teaspoon salt

  13. 1/2 teaspoon crushed red pepper

  14. 1/4 teaspoon black pepper

  15. 2 large cloves garlic, minced

  16. 1 cup grape tomatoes

  17. 2/3 cup dried cranberries

  18. 1/2 cup chopped green olives with pimientos

Instructions Jump to Ingredients ↑

  1. In a medium saucepan combine 1 cup of the Chardonnay and the water. Bring to boiling. Add brown rice. Return to boiling; reduce heat. Simmer, covered, for 10 minutes. Remove from heat; set aside. In a medium bowl whisk together the remaining 1 cup Chardonnay, the cider vinegar, and mole sauce; set aside. In a 4-quart Dutch oven combine ground turkey, onion, sweet pepper, cinnamon, cumin, chili powder, salt, crushed red pepper, black pepper, and garlic. Cook and stir over medium-high heat until turkey is no longer pink. Stir in Chardonnay-vinegar mixture. Bring to boiling. Add tomatoes, cranberries, and olives. Return to boiling; reduce heat. Simmer, covered, for 10 minutes. Fluff rice with a fork. Serve turkey mixture over rice.


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