Contents of your meal kit:
ground turkey
seasoned chia seed binder
slivered almonds
chopped onion
basmati rice
stock base
butternut squash
maple, chili & tahini glaze
yogurt sauce
Cookware needed: mixing bowl, medium or large saucepan with lid, foil-lined baking sheet
Finishing steps:
- Preheat oven to 425. In a mixing bowl, combine the chia seed binder with water (see note). Let sit 5 minutes.
- Heat a small amount of oil in a saucepan over medium heat. Add almonds and onions and cook, stirring frequently, until almonds are golden and onion is translucent. Add rice to saucepan along with stock base and stir well to coat. Add enough water to come 1/4 to 1/3-inch above the rice. Bring to a boil, cover and reduce heat to the lowest setting. Simmer 10-15 minutes, or until all of the water is absorbed. When done remove from heat, keep covered, and let sit at least 5 minutes before serving. Continue with next steps while rice is cooking.
- Add ground turkey to the bowl with chia seed binder and season generously with salt & pepper. Use a spoon to mix well. Place rounded scoops of mixture onto one side of a foil-lined baking sheet. (The mixture should yield 3 patties per person.) Drizzle oil on tops and use your hands to pat into logs.
- On other side of the baking sheet, toss butternut squash with olive oil, salt & pepper. Place the baking sheet in the oven and set a timer for 10 minutes.
- When the timer is up, toss the squash, and give the maple, chili & tahini sauce a quick stir before drizzling it over the squash. Flip the kefta, return baking sheet to oven, and roast another 5-10 minutes or until squash is golden and tender and kefta patties are cooked through.
- Just before serving, fluff rice pilaf with a fork, and season with salt & pepper if desired. Divide kefta between plates and spoon a dollop of the yogurt sauce on top. Enjoy squash and rice pilaf on the side.
Notes: When recipe calls for water use: 3 tbsp for 2 portions, 6 tbsp for 4 portions, and 9 tbsp for 6 portions.