RoyalCore Turkey and Rice

Culinary Tools:

  • Carving Knife
  • Chef’s Knife
  • RoyalCore Electric Skillet


  • 1 pound turkey breast, skinless and boneless (tenderloin)
  • 8 ounce veggie sausage, cut into ¼-inch thick
  • 1 cup red onion, cut into julienne strips
  • 2 garlic cloves, finely chopped
  • 1 cup green onion, finely chopped
  • 2 cups brown rice
  • 2 cups chicken broth
  • ¼ cup soy sauce
  • ½ cup water


Using the Carving Knife cut turkey breast into 1-inch dice and veggies sausages into ¼-inch thick. With the Chef’s Knife, cut red onion into julienne strips and finely chop the garlic and green onion.

Preheat RoyalCore at 350 degrees F (3 minutes approx.), add turkey and cook for 1½ minutes. Add garlic, green and red onion; mix well for 2 minutes. Add veggie sausage and stir for one more minute.

Stir in the rice, chicken broth, soy sauce and water; cover with Redy-cook valve open. When it whistles (3 minutes approx.), reduce temperature to 225 degrees F, close valve and set timer to cook for 45 minutes. Serve hot.