An Old Favorite with a Healthy Twist

This goulash is made with more veggies than the traditional versions and I’ve substituted rice pasta for wheat.


New Fashion Goulash

Serves 4

1 lb. ground turkey

2 baby bok choys (about 4 cups), leaves separated from stems

2 c. onion, coarsely chopped

1 c. red pepper, cubed

2 to 3 c. green beans (tough older beans work well and are starchier)

1 c. grated black radish (see information on page 5)

2 c. rice elbows (Tinkyada brand is my favorite, made in Canada)

2 c. onion, coarsely chopped

1 c. red sweet pepper, cubed

1 c. tomato sauce

1 Tbsp. garlic granules

1 to 2 tsp. to chili powder (to taste)

1/2 to 1 tsp. fennel seeds (optional)

1 to 2 c. fresh cilantro, or parsley

1/4 to 1/2 tsp. salt, or 1 to 2 Tbsp. dulse flakes

Heat about 1/4 inch of water in the bottom of an enameled or stainless steel pot, over medium heat. Add the ground turkey and break it up to evenly distribute; cook for a few minutes. Meanwhile, cut green beans in 1 inch pieces. Turn the turkey and stir in beans and black radish. Cover and cook for 10 minutes on simmer. Add more hot water, if needed, to prevent sticking.

Stir in chopped bok choy stems, cover and continue cooking for another 5 minutes, then add tomato sauce and bring back up to simmer. Stir in chopped bok choy leaves and cook for a five minutes more. Stir in spices, fresh herb and salt; cover and turn off the heat.

Sauté the red pepper and onion, in a separate pan, until translucent; add to turkey pot.

In the meantime, bring 2 quarts of water to a boil in a large pot. Add 1 tbsp. olive oil and rice elbows, and cook until tender—about 8 minutes. Drain pasta then stir into turkey mixture. Cover and let stand a few minutes before serving.

Serve with a green salad.

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