1/2 Cup Brown or regular parboiled Rice, washed* (see note)
1 -1/2 Cups White Medium Grain Rice, washed (I use Kokuho yellow)
1 Large Sweet Onion chopped
5 Bunches Cilantro, washed, dry asmuch liquid as possible on paper towel or salad spinner (chop 4 bunches finely and process 1 bunch in food processor to extract the chlorophyll for a more green pilaf)
1 Boneless, Skinless Turkey Thigh trimmed of all visible fat & chopped to 1/4″ cubes (or you may use any protein you like)
1/3 Cup Avocado Oil
1/2 Cup Homemade Chicken Stock or water (omit completely if baking with a whole chicken)
Salt & Pepper to taste
1- 9×13 Foil Pan lined with parchment paper
*Note: you may use 1 cup brown parboiled rice and 1 cup white rice just add another quarter cup of water of stock.
Heat oven to 350F. Mix all ingredients in a large bowl. Grease pan with cooking spray. Pour your mixture into foil pan and cover tightly with foil. Bake for 2 hours mixing the Baxsh well with a wooden spatula every 30 min. If you see that the rice is too dry after the first hour you may add more water or stock.
Serving Size: 1-1/2 cups
***Nutrition Analysis is based on usage of chicken stock.
User Entered Recipe
Amount Per Serving
|Total Fat||5.5 g|
|Saturated Fat||0.7 g|
|Polyunsaturated Fat||0.6 g|
|Monounsaturated Fat||3.6 g|
|Total Carbohydrate||11.3 g|
|Dietary Fiber||1.7 g|