Recipes

[sue-p]

This recipe is the Grand Prize winner in the Recipes for Healthy Kids Contest hosted by First Lady Michelle O. and the USDA.** The purpose of the contest was to develop recipes to be used in school lunch menus to help promote good nutrition and help avoid obesity in students (children). Students, staff and one parent, who is a chef, at the South Education Center Alternative School in Richfield, MN., helped develope this recipe which beat out 340 other entries. The entry won $4,500 for the school.

Porcupine Sliders

1/2 cup uncooked brown rice
1/2 cup water
salt, for the water
2 tbsp. finely chopped yellow onions
1 small rib celery, finely chopped
1 small garlic clove, minced
1 tbsp. vegetable oil
20 oz. lean ground turkey
2 tbsp. dried cranberries, coarsely chopped
3/4 cup fresh spinach, stems removed, coarsely chopped
2 eggs, beaten
1/2 tsp. black pepper
1 tsp. Worcestershire sauce
1 pinch crushed red pepper
12 mini-whole wheat or multi-grain rolls

Combine rice with water and pinch of salt.
Bring to a boil; reduce to a simmer and cook according to package directions. Drain well.
Spread on plate and cool completely in refrigerator.
In large skillet, saute' onions, celery, and garlic in oil until soft, about 5 minutes. Transfer to refrigerator and cool completely.
Preheat oven to 350 degrees. In a large mixing bowl, combine rice with onion mixture. Add turkey, cranberries, spinach, egg, 1/2 tsp. salt, pepper, Worcestershire sauce, and crushed red pepper. Mix thoroughly.
Portion into 12 patties and place on parchment-lined baking pan. Bake for 12 to 18 minutes until turkey is at internal temperature of 165 degrees, (avoid overcooking or turkey will dry out).
Serve on toasted buns with lettuce, tomato, and red onion slices. Plan on 2 sliders per person.

Note: ** QVC did not allow me to post the last name of our President! What next!