- 1 pound ground turkey
- 1 tablespoon minced onions
- 1 1/2 teaspoons minced garlic
- 32 ounces chicken broth
- 16 ounces edamame, shelled
- 1 1/2 cups instant brown rice
- 10 3/4 ounces cream of mushroom soup
I first made this dish about five years ago and now make it about once a week. It’s great to have it on hand for a quick, hot lunch for those days when it’s hard to get away from the computer. But I don’t have a name for this dish, and I’m not sure what to call it. So I need your help to name this dish. As you’ll see, it’s not really a hash, or a stir fry, or a casserole. The marketer in me might call it a one-pot wonder or a skillet sensation, but that’s not a real recipe or dish name.
This dish is made with ground turkey, brown rice, edamame, chicken broth and cream of mushroom soup. Sounds like comforting food, right? It is. When I used to take this to the office for lunch and heat it up in the break room microwave, the smell would be so enticing that I always got questions about what I was having. I would joke that it was my version of Hamburger Helper. Except I could spell and pronounce the names of all my added ingredients! Growing up, I loved Hamburger Helper – and thought it was genius! But that was before I knew how to cook for myself and before I knew I could make something much, much more delicious and better for me.
I encourage you to try this dish for yourself – and tell me what you’d call it. Log in below and share your opinion for the best name of this dish.
Name This Dish!
In a large skillet, begin to brown the ground turkey on medium-high. Pour in the chicken broth and, using a cooking spoon or spatula, start to break up the meat. Add in the minced onions and garlic. Stir regularly until the skillet starts to boil.
Then add in the edamame and brown rice. Stir until well mixed, making sure there is still enough chicken broth to cover the ingredients. If necessary, turn down the heat to allow for the dish to simmer on the stove’s burner. Typically, it should take about 15 minutes or so for the rice and edamame to properly cook and absorb the broth. Stir regularly to ensure even cooking.
Watch the level of broth in the skillet. As soon as it almost disappears, remove the skillet from the burner and stir in the cream of mushroom soup until well blended. This dish is high in fiber (thanks to the edamame) and quite delicious.