Honey Garlic Glazed Turkey and Wild Rice Bowl with Cranberry Orange Drizzle

Ingredients

• 1 1/4 cups wild rice blend, rinsed
• 3 cups chicken broth
• 1 1/2 pounds turkey breast cutlets
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil
• 1/3 cup honey
• 3 cloves garlic, minced
• 2 tablespoons soy sauce
• 1 tablespoon unsalted butter
• 2 cups broccoli florets
• 1 cup carrots, sliced
• 1 tablespoon olive oil
• 1/4 teaspoon salt
• 1/2 cup cranberry orange sauce
• 1 tablespoon orange juice
• 2 tablespoons pecans, chopped
• 2 tablespoons fresh parsley, chopped

Method

1. 1

   In a 6-quart saucepan, combine wild rice blend and chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer until rice is tender and most liquid is absorbed.

   45:00 · Simmer wild rice
2. 2

   Preheat oven to 400°F. Toss broccoli florets and sliced carrots with 1 tablespoon olive oil and 1/4 teaspoon salt on a 9x13-inch baking sheet.

3. 3

   Roast the vegetables until tender and lightly browned at the edges, stirring once halfway through.

   20:00 · Roast vegetables
4. 4

   Season turkey cutlets on both sides with salt and pepper.

5. 5

   Heat 2 tablespoons olive oil in a 9-inch skillet over medium-high heat. Sear turkey cutlets until golden and cooked through, about 4 minutes per side.

   8:00 · Sear turkey
6. 6

   Remove turkey from skillet and set aside. Reduce heat to medium, add butter, minced garlic, honey, and soy sauce to the skillet, stirring to combine.

7. 7

   Simmer the glaze until slightly thickened, about 2 minutes, then return turkey to the skillet and turn to coat in the glaze.

   2:00 · Simmer glaze
8. 8

   In a small bowl, whisk together cranberry orange sauce and orange juice until smooth and pourable.

9. 9

   Slice the glazed turkey into strips. Divide wild rice among four bowls, top with roasted vegetables and turkey slices.

10. 10

    Drizzle each bowl with cranberry orange sauce and garnish with chopped pecans and parsley before serving.