This hearty casserole incorporates a low sugar teriyaki sauce with brown rice, turkey and vegetables for a healthy meal that the whole family will love.
Homemade teriyaki sauce is a thing of legend at our house. Teriyaki meatballs are requested for birthday dinners and the sauce, when mixed into a ground turkey and edamame filling, actually inspires my kids to request endive boats. That’s not something I ever thought would happen!
Several months ago, I made a Greek Turkey, Rice & Feta Casserole that made me realize that rice-based casseroles don’t need to have anything to do with cans of cream of mushroom soup. To my tastebuds, they taste better when filled with fresh veggies and a light sauce, letting the nuttiness of the brown rice shine through.
This casserole works just as well with leftover brown rice (though not more a day old) as with freshly made rice. The sauce helps to plump up any kernels of rice that may have started to firm up in the fridge over night. So, whenever you’re making brown rice as a side dish, make a little extra so you can use the leftovers in this casserole the following day.
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While the turkey and veggies are cooking, do a little multi-tasking. It’s the perfect time to whisk the sauce ingredients together and set it on the stovetop to simmer. By the time the turkey is ready, the sauce will be thickened just enough to pour over the mixture.
In this version, I used broccoli, red bell pepper and Napa cabbage, but other combinations of vegetables would work well, too. Think mushrooms, baby corn, water chestnuts, carrots or celery. Mix and match, and whip up a casserole that will suit your family’s tastes.
Other healthy ground turkey recipes:
Cookin’ Canuck’s Italian Turkey Meatballs in Tomato Sauce
Cookin’ Canuck’s Turkey Taco Twice-Baked Potatoes
The Iron You’s Green Goddess Turkey Burgers
Mealtime’s Healthy Turkey Chili for One or Two
Dish Tales’ Red Cabbage Wraps
If you make this recipe, I’d love to see it on Instagram! Just use the hashtag #COOKINCANUCK and I’ll be sure to find it.
Teriyaki Turkey, Rice and Vegetable Casserole Recipe
This hearty casserole incorporates a low sugar teriyaki sauce with brown rice, turkey and vegetables for a healthy meal that the whole family will love.
Ingredients
- 2 tsp canola oil
- 1 lb. ground turkey
- 1/2 onion, chopped
- 1 tbsp minced ginger
- 2 garlic cloves, minced
- 2 cups broccoli florets
- 1 red bell pepper, diced
- 1/2 Napa cabbage, thinly sliced
- 2 cups cooked brown rice
- 2 tbsp minced flat-leaf parsley
- 1/2 tsp toasted sesame seeds
The sauce
- 1/3 cup rice vinegar
- 1/3 cup water
- 1/4 cup soy sauce
- 2 tbsp brown sugar
- 1 tbsp canola oil
- 1 tbsp all-purpose flour
- 2 tsp minced ginger
- 1 garlic clove, minced
Directions
- Preheat the oven to 350 degrees F. Lightly coat a 2-quart baking dish with cooking spray.
- Heat the canola oil in a large nonstick skillet set over medium-high heat. Add the ground turkey and onion. Cook, breaking up the turkey with a wooden spoon, until the turkey is cooked through, about 5 minutes.
- Stir in the ginger and garlic, and cook for 1 minute.
- Add the broccoli, red bell pepper and Napa cabbage. Cook until the vegetables are just tender, 4 to 5 minutes. Add the cooked rice and sauce, and stir to combine. Transfer the mixture to the prepared baking dish.
- Cover and bake until heated through, about 15 minutes. Garnish with parsley and sesame seeds. Serve.
The sauce:
- In a small saucepan set over medium heat, whisk together all of the sauce ingredients. Bring to a boil, then simmer until the sauce is thickened, about 5 minutes.
Recipe Notes
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Beth says
Oh gosh! I came for the casserole recipe but I also need to get that italian meatball recipe, yum!! I think I just got next week’s menu planned!
Dara says
LOL. Those Italian meatballs disappeared within minutes at my house, Beth. I hope you have a chance to try them!
Chandra@The Plaid & Paisley Kitchen says
I totally agree about the can of soup. I love rice and I like for the nutty flavor of the brown rice to show through!
Dara says
You said it, Chandra! No cans of soup near my casseroles, please. 🙂
Patricia Miller says
Looks good! When do you add the rice to the mixture – before or after it’s baked?
Dara says
Sorry about that, Patricia! The recipe has been fixed now – the rice and sauce should be added to the vegetable and turkey before baking. I hope you enjoy it!
Megan {Country Cleaver} says
Now this is a casserole I can get behind!!! It’s got so much flavor behind it Dara! Wowzer!
Dara says
Thanks so much, Megan! The teriyaki sauce makes anytime taste good.
Carolyn says
This looks so chock full of goodness….I wonder if I can make it with cauliflower rice?
Dara says
I don’t see why not! If you try it, let me know how it turns out.
Des @ Life's Ambrosia says
Shut the front door! You made your own teriyaki sauce?!? I love it!! My family loves teriyaki but I have never thought to make it homemade before. I am definitely going to have to try this!
Martha @ A Family Feast says
I’m so with you about the canned soups! Everything tastes so much better cooked from scratch – like this delicious casserole. So healthy with great flavors!
Maria says
So many of my favorite things in one yummy casserole. Looks awesome!
Kacey @ The Cookie Writer says
Dara, this looks amazing!! I used to have an aversion to teriyaki sauce (my dad bought this cheap stove-top meal and the smell was awful!!!) but this sounds so good I bet I would have no issues at all! Lentils would be my substitution for a vegetarian version 🙂
Justine | Cooking and Beer says
You’ve got the perfect stash of ground turkey recipes! Excuse me while I collect ALL of them! Yummmmmmmm, this casserole just looks soooo perfect. <3
Ginny McMeans says
This is a beautiful recipe and I love your teriyaki sauce with brown rice and all those vegetables.
Mitch says
Have been trying to get in shape and this is sure a perfect meal 🙂 Thanks for sharing the recipe.
Lora @cakeduchess says
I am always looking for new ideas for ground turkey. My kids are crazy about Asian recipes. This is something so flavorful and fun and I’m going to put this on the menu next week!
eat good 4 life says
So full or hearthy healthy ingredient. My family would love this recipe for sure!
Lisa @ Panning The Globe says
So funny about the cream of mushroom soup – I think casseroles do have have that reputation, but I agree that they can be full of fresh ingredients and still comforting and delicious. This one looks so healthy and tasty!
Colleen (Souffle Bombay) says
This looks SO good! Hold the peppers and I am all over it! What a vibrant dish! I think I (and a lot of others) need to use rice more often for composed dishes, vs a side. Thanks for the inspiration!
kelley says
Love this, Dara! I too prefer a casserole with a light sauce that isn’t too heavy. I’m not big on brown rice (I don’t digest it very well) but am pretty sure my family would love this if I subbed out for white rice. LOVE the flavors.
Jojo says
Absolutely lovin it!! Made it for the family tonight… What a hit! Keep the recipes commin!!!
Andrea says
I’ve made this a number of times, but I simplify the last step. Once the turkey and veggies are cooked and the rice is cooked, I just toss it all together in the frying pan I did the turkey in. The baking part just seems to be mostly to reheat everything once it’s put together, so I just skip that step. I also add some siracha – although my kids aren’t into spicy things, even they appreciate it.