1/8 cup Brown rice, long-grain, regular, dry
1 tsp Canola oil
1 ½ Tbsp Fresh onion, peeled, diced
¼ cup Fresh celery, diced
1 ½ tsp Fresh garlic, minced
1 lb Raw ground turkey, lean
1 Egg, beaten
5 Tbsp Dried cranberries, chopped
¾ cup Fresh baby spinach, chopped
1 tsp Worcestershire sauce
½ tsp Salt
½ tsp Ground black pepper
1 dash Ground white pepper
6 (1 oz each) Mini whole-wheat rolls (small dinner
roll size)
Preparation Time: 30 minutes
Cooking Time: 1 hour 20 minutes
Makes six sliders
1 slider provides 1 ¾ oz equivalent meat/meat alternate, V cup other
vegetable, and 1 oz equivalent grains.
Directions:
1. Preheat oven to 350 °F.
2. Combine brown rice and ½ cup water in a small pot
and bring to a boil. Turn heat down to low. Cover and
cook until water is absorbed, about 30-40 minutes.
Fluff with a fork. Cover and refrigerate until completely
cooled. A rice cooker may be used with the same
quantity of brown rice and water.
3. Heat canola oil in a small skillet. Add onions, celery,
and garlic. Cook over medium heat for 5 minutes or until
tender. Remove from heat. Cover and refrigerate until
completely cooled.
4. In a medium mixing bowl, combine turkey, egg,
cranberries, spinach, Worcestershire sauce, salt,
peppers, brown rice, and sautéed vegetables. Mix well.
Shape into 6 patties.
5. Line a large baking sheet with parchment paper and
lightly coat with nonstick cooking spray. Place patties
evenly spaced on baking sheet.
6. Bake uncovered for 20-25 minutes at 350 °F to an
internal temperature of 165 °F or higher for at least 15
seconds (use a food thermometer to check the internal
temperature). Do not overcook. Remove from oven and
serve on a mini whole-wheat roll. Serve immediately.
7. May be served with onion, lettuce, tomatoes, ketchup and mustard.
