Servings: 6
Prep Time: 30 Min.
Cook Time: 1 Hr. 20 Min.

+ 1/8 c. brown rice, long-grain, regular, dry
+ 1 tsp. canola oil
+ 1 1/2 Tbsp. fresh onion, peeled, diced
+ 1/4 c. fresh celery, diced
+ 1 1/2 tsp. fresh garlic, minced
+ 1 lb. raw ground turkey, lean
+ 1 egg, beaten
+ 5 Tbsp. dried cranberries, chopped
+ 3/4 c. fresh baby spinach, chopped
+ 1 tsp. Worcestershire sauce
+ 1/2 tsp. salt
+ 1/2 tsp. ground black pepper
+ 1 dash ground white pepper
+ 6 (1 oz. each) mini whole-wheat rolls (small dinner roll size)

1. Preheat oven to 350°F.
2. Combine brown rice and 1/2 cup water in a small pot and bring to a boil. Turn heat down to low. Cover and cook until water is absorbed, about 30-40 minutes. Fluff with a fork. Cover and refrigerate until completely cooled. A rice cooker may be used with the same quantity of brown rice and water.
3. Heat canola oil in a small skillet. Add onions, celery, and garlic. Cook over medium heat for 5 minutes or until tender. Remove from heat. Cover and refrigerate until completely cooled.
4. In a medium mixing bowl, combine turkey, egg, cranberries, spinach, Worcestershire sauce, salt, peppers, brown rice, and sautéed vegetables. Mix well. Shape into 6 patties.
5. Line a large baking sheet with parchment paper and lightly coat with nonstick cooking spray. Place patties evenly spaced on baking sheet.
6. Bake uncovered for 20-25 minutes at 350°F to an internal temperature of 165°F or higher for at least 15 seconds (use a food thermometer to check the internal temperature). Do not overcook. Remove from oven and serve on a mini whole-wheat roll. Serve immediately.
7. May be served with onion, lettuce, tomatoes, ketchup, and mustard.

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Calories: 247;   Total Fat: 9g;   Saturated Fat: 2g;   Cholesterol: 85mg;   Total Carbs: 26g;   Fiber: 3g;   Protein: 16g;   Sodium: 366mg;