{"id":24582,"date":"2022-09-19T11:11:12","date_gmt":"2022-09-19T15:11:12","guid":{"rendered":"https:\/\/web.uri.edu\/community-nutrition\/?p=24582"},"modified":"2024-11-21T11:06:20","modified_gmt":"2024-11-21T16:06:20","slug":"wild-rice-turkey-burgers","status":"publish","type":"post","link":"https:\/\/web.uri.edu\/community-nutrition\/wild-rice-turkey-burgers\/","title":{"rendered":"Wild Rice Turkey Burgers"},"content":{"rendered":"
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Wild Rice Turkey Burgers\/ Hamburguesas de Arroz Silvestre y Pavo\/ Hamb\u00fargueres de Peru com Arroz Selvagem<\/h1>\n

Download Recipe\/ Print Recipe<\/a>
\n <\/p>\n<\/div>\n

\"\"<\/div>\n<\/div>\n

English<\/h1><\/p>\n

Prep time: 55 minutes
\nCook time: 25 minutes
\nServings per recipe: 10
\nServing size: 1 (4 ounce) patty
\nCost: $5.97 per recipe, $0.60 per serving<\/p>\n

Ingredients<\/h2>\n
    \n
  • \u2153 cup wild rice,* uncooked<\/li>\n
  • \u00bd teaspoon black pepper<\/li>\n
  • \u00bd teaspoon salt<\/li>\n
  • 2 tablespoons chopped fresh sage or 1 teaspoon dried sage<\/li>\n
  • 1 tablespoon Dijon mustard<\/li>\n
  • 1 small sweet potato,** shredded<\/li>\n
  • 1 small red onion, finely diced<\/li>\n
  • 3 garlic cloves, minced<\/li>\n
  • \u2153 cup dried cranberries (optional)<\/li>\n
  • 1 pound lean ground turkey (at least 90% lean)<\/li>\n<\/ul>\n

    Directions<\/h2>\n
      \n
    1. Preheat oven to 350\u00b0F.<\/li>\n
    2. Prepare wild rice following package directions and set aside to cool.<\/li>\n
    3. In a bowl, whisk together black pepper, salt, and sage. Whisk in dijon mustard until evenly blended.<\/li>\n
    4. Using a grater, shred the sweet potato and add to mixing bowl with spice mixture.<\/li>\n
    5. Add the cooled wild rice and the remaining ingredients to the mixing bowl. Blend with clean hands until all ingredients are fully blended.<\/li>\n
    6. Form burger mixture into 10 (4 ounce) patties, and arrange evenly on greased baking sheet.<\/li>\n
    7. Bake until lightly browned and internal temperature reaches 165\u00b0F (approx. 25 minutes) flipping half-way through. Serve while hot.<\/li>\n<\/ol>\n

      *1\u20443 cup dried (uncooked) rice will yield about 1 cup cooked rice. To reduce prep time, use parboiled wild rice and omit seasoning packet.<\/small><\/p>\n

      **1 small, fresh sweet potato = about 1 cup shredded.<\/small><\/p>\n

      Money Saving Tip<\/h1>

      Save time by doubling the recipe. Cooked patties and meatballs can be stored in an airtight container and kept frozen for 3-4 months.<\/p><\/div><\/section><\/section>

      Spanish<\/h1><\/p>\n

      Tiempo de preparaci\u00f3n: 55 minutos
      \nTiempo de cocci\u00f3n: 25 minutos
      \nPorciones por receta: 10
      \nTama\u00f1o de la porci\u00f3n: 1 hamburguesa (4 onzas)
      \nCosto: $5.97 por receta, $0.60 por porci\u00f3n<\/p>\n

      Ingredientes<\/h2>\n
        \n
      • \u2153 taza arroz silvestre,* sin cocer<\/li>\n
      • \u00bd cucharadita pimienta negra<\/li>\n
      • \u00bd cucharadita sal<\/li>\n
      • 2 cucharadas salvia fresca picada o 1 cucharadita salvia seca<\/li>\n
      • 1 cucharada mostaza Dijon<\/li>\n
      • 1 batata peque\u00f1a,** rallada<\/li>\n
      • 1 cebolla roja peque\u00f1a, finamente picada<\/li>\n
      • 3 dientes ajo, picados<\/li>\n
      • \u2153 taza ar\u00e1ndanos rojos secos (opcional)<\/li>\n
      • 1 libra pavo molido magro (al menos 90 % magro)<\/li>\n<\/ul>\n

        Directions<\/h2>\n
          \n
        1. Precaliente el horno a 350\u00b0F.<\/li>\n
        2. Prepare el arroz silvestre siguiendo las instrucciones del paquete y d\u00e9jelo enfriar.<\/li>\n
        3. En un taz\u00f3n, mezcle la pimienta negra, la sal y la salvia. Bata la mostaza dijon hasta que se mezcle uniformemente.<\/li>\n
        4. Con un rallador, triture la batata y agr\u00e9guela al taz\u00f3n con la mezcla de especias.<\/li>\n
        5. Agregue el arroz silvestre enfriado y los ingredientes restantes al taz\u00f3n. Mezcle con las manos limpias hasta que todos los ingredientes est\u00e9n completamente mezclados.<\/li>\n
        6. Forme la mezcla de hamburguesas en 10 tortitas (4 onzas) y col\u00f3quelas uniformemente en una bandeja para hornear engrasada.<\/li>\n
        7. Hornee hasta que est\u00e9n ligeramente doradas y la temperatura interna alcance los 165\u00b0F (aproximadamente 25 minutos) volteando a la mitad. Servir mientras est\u00e9n caliente.<\/li>\n<\/ol>\n

          *1\u20443 taza arroz seco (sin cocer) producir\u00e1 aproximadamente 1 taza arroz cocido. Para reducir el tiempo de preparaci\u00f3n, use arroz silvestre sancochado y omita el paquete de condimentos.<\/small><\/p>\n

          **1 batata fresca peque\u00f1a = aproximadamente 1 taza rallada.<\/small><\/p>\n

          Consejo para ahorrar dinero<\/h1>

          Ahorre tiempo duplicando la receta. Las hamburguesas y las alb\u00f3ndigas cocidas se pueden almacenar en un recipiente herm\u00e9tico y se pueden mantener congeladas durante 3 a 4 meses.<\/p><\/div><\/section><\/section>

          Portuguese<\/h1><\/p>\n

          Tempo de preparo: 55 minutos
          \nTempo de cozimento: 25 minutos
          \nPor\u00e7\u00f5es por receita: 10
          \nPor\u00e7\u00e3o: 1 hamb\u00farguer (4 on\u00e7as)
          \nCusto: $5,97 por receita, $0,60 por por\u00e7\u00e3o<\/p>\n

          Ingredientes<\/h2>\n
            \n
          • \u2153 copo de arroz selvagem,* cru<\/li>\n
          • \u00bd colher de ch\u00e1 de pimenta-do-reino<\/li>\n
          • \u00bd colher de ch\u00e1 de sal<\/li>\n
          • 2 colheres de sopa de s\u00e1lvia fresca picada ou 1 colher de ch\u00e1 de s\u00e1lvia seca<\/li>\n
          • 1 colher de sopa de mostarda Dijon<\/li>\n
          • 1 batata-doce pequena,** ralada<\/li>\n
          • 1 cebola roxa pequena, picada bem fina<\/li>\n
          • 3 dentes de alho, picados<\/li>\n
          • \u2153 copo de cranberries secas (opcional)<\/li>\n
          • 1 libra de carne de peru magra, mo\u00edda (pelo menos 90% magra)<\/li>\n<\/ul>\n

            Modo de Preparo<\/h2>\n
              \n
            1. Pr\u00e9-aque\u00e7a o forno a 350\u00b0F.<\/li>\n
            2. Prepare o arroz selvagem seguindo as instru\u00e7\u00f5es da embalagem e deixe esfriar.<\/li>\n
            3. Em uma tigela, misture a pimenta-do-reino, o sal e a s\u00e1lvia. Adicione a mostarda dijon e misture at\u00e9 ficar uniforme.<\/li>\n
            4. Usando um ralador, rale a batata-doce e adicione \u00e0 tigela com a mistura de especiarias.<\/li>\n
            5. Adicione o arroz selvagem resfriado e os ingredientes restantes \u00e0 tigela. Misture com as m\u00e3os limpas at\u00e9 que todos os ingredientes estejam totalmente misturados.<\/li>\n
            6. Forme 10 hamb\u00fargueres (4 on\u00e7as cada) usando a mistura e arrume uniformemente na assadeira untada.<\/li>\n
            7. Asse at\u00e9 dourar levemente e a temperatura interna atingir 165\u00b0F (mais ou menos 25 minutos) virando na metade. Sirva enquanto estiver quente.<\/li>\n<\/ol>\n

              *1\u20443 copo de arroz cru render\u00e1 cerca de 1 copo de arroz cozido. Para reduzir o tempo de preparo, use arroz selvagem parboilizado sem o pacote de temperos.<\/small><\/p>\n

              **1 batata-doce pequena e fresca = cerca de 1 copo ralada.<\/small><\/small><\/p>\n

              Dica para economizar dinheiro<\/h1>

              Economize tempo dobrando a receita. Hamb\u00fargueres e alm\u00f4ndegas assados podem ser armazenados em um recipiente herm\u00e9tico e mantidos congelados por 3 a 4 meses.<\/p><\/div><\/section><\/section><\/div><\/section>\n

               <\/p>\n","protected":false},"excerpt":{"rendered":"

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