In a vibrant neighborhood kitchen where the scents of spices mingled with the laughter of friends, there was a chef named Nadia. Nadia, with her roots deeply entrenched in the culinary traditions of the Mediterranean yet passionate about the health benefits of the ketogenic diet, sought to marry these two worlds in a dish that would delight both her heritage and her health-conscious ethos. Inspired by the traditional flavors of her childhood and the innovative keto substitutes available, Nadia set out to create the Completely Keto Turkey Boulette and Rice.
Nadia chose ground turkey for the boulettes, a nod to the lighter, healthier options she favored, mixing it with almond flour for binding and a medley of spices—cinnamon, nutmeg, black pepper, ginger powder, white pepper, and turmeric—that echoed the markets of her youth. Finely chopped onion and parsley added freshness, while an egg and a touch of olive oil brought moisture and richness to the mixture.
For the “rice,” Nadia turned to Miracle Rice, a keto-friendly alternative that mimicked the texture and function of traditional rice without the carbs, setting the stage for a dish that was both comforting and compliant with her dietary goals.
In a skillet warmed with olive oil and infused with garlic, turmeric, and a sprinkle of paprika, Nadia gently cooked the boulettes, turning them until they were beautifully browned and aromatic. The spices unfurled their fragrance into the air, creating a tapestry of scents that promised a feast for the senses.
Nadia’s Completely Keto Turkey Boulette and Rice became a testament to her creativity and her ability to weave the threads of tradition with the needs of the present. Shared at gatherings among friends who were like family, the dish became a beloved addition to her repertoire, a symbol of her journey between two cultures, and a celebration of the possibility that even within the constraints of a diet, one could still savor the rich tapestry of the world’s flavors.
Ingredients
Boulette:
- 2 Pounds ground turkey
- 2 Tbs almond flour
- 1 Onion finely chopped
- 1/2 Cup chopped parsley
- 1 egg
- 3 Tbs olive oil
- 2 Tbs water
- 1/4 Tsp Pink Himalayan Salt
- 1/4 Tsp cinnamon
- 1/4 Tsp nutmeg
- 1/4 Tsp black pepper
- 1/4 Tsp ginger powder
- 1/4 Tsp white pepper
- 1/4 Tsp tumeric
- 1/4 Cup olive oil
- 2 Cloves garlic
- 1/4 Tsp tumeric
- 1/2 Tsp paprika
Instructions
Broth to cook the Boulette –
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In a separate pot boil in water 1 head of celery cut up into small slices for 10 minutes, drain and set aside for the broth
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In a large pot boil 3 cups water
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Prepare Miracle Rice as indicated on package and set aside
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In a large bowl combine all ingredients in Boulette and mix together well and set aside
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In a large pot mix all the broth ingredients, including the cooked celery and boil on medium for a minute
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Using a bowl of water to moisten your fingers, carefully shape balls for the boulette and drop into boiling broth until you have completed the mixture.
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Continue to boil on medium heat uncovered for 5 more minutes
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Cover and cook on low-medium heat for an hour
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Serve over Miracle Rice
