Vfit DetoxWeek 3

Wild Rice Casserole


1 cup wild rice medley, cooked according to package directions

1 pound lean ground turkey

1 small yellow onion, chopped

1 medium sized butternut squash

1 bunch of baby spinach leaves

1 cup organic veggie broth

1 teaspoon ground cinnamon

1 Tablespoon fresh thyme  

1 Tablespoon fresh Parsley

1 teaspoon salt freshly ground black pepper to taste

1 tbsp coconut oil to coat your casserole dish with 



- Cook the rice according to package directions, minus about 10-15 minutes (it will continue to cook in the oven)

- Cut the squash in half lengthwise, remove seeds using a large spoon. Pour broth into a roasting pan and place squash face down. Roast at 400° F for about 20 minutes. You will want it to be a bit firm so you can cut it into cubes. Don't overcook!

- Meanwhile, in a non-stick skillet, brown the turkey over medium-high heat. Add the chopped onion, sauté 3 more minutes. Roughly chop spinach and add to turkey mixture. Cook until just wilted, about 2 minutes. Remove from heat.

-Remove skin from squash and cut into 1 inch cubes.

- Put rice, turkey mixture, squash, herbs and spices into a prepared casserole dish.

- Bake at 400° F for 30 minutes.

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