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Terriyaki Turkey and Rice

Servings: 8

Servings: 8
Ingredients
  • 1 bell pepper, finely chopped
  • ½ onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 1 can (20 ounces) Dole pineapple chunks, drained well
  • 1 pound lean ground turkey
  • ¾ cup Kikkoman Teriyaki Marinade and Sauce, divided (I used the low sodium version)
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 2 ¼ cups uncooked Minute White Rice
  • 1 can (14.5 ounces) chicken broth
  • ½ head napa cabbage, sliced thinly
Steps
  1. Preheat the oven to 375 degrees.
  2. In a large bowl, combine the bell pepper, onion, garlic, pineapple chunks, ground turkey, ¼ cup of Kikkoman sauce, salt, and pepper. Slice cabbage thinly and combine.
  3. In a large casserole dish, combine the uncooked rice and chicken broth. Layer turkey mix into casserole dish. Pour ½ cup of sauce on top.
  4. Bake in the oven, covered for 15 minutes. Then uncover and bake for the remaining 15 minutes.
  5. To serve, layer ½ cup of rice on the plate and place 1 to 2 cabbage rolls on the bed of rice. Drizzle extra Kikkoman teriyaki sauce over the top if desired.
 

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