Emily tried a hypoallergenic recipe last night consisting of — wait for it — turkey and rice. It was a huge success. The kids were happy, I was happy. We all ate together. Kudos to Emily for creating something edible without using egg, soy, diary, nuts, peanuts, beef, etc. She says she got the recipe from some EOE group in Tucson. Here’s to more of that collaboration, moving forward.

Here is the recipe, in all of its minimalist glory:

Ground Turkey and Rice
serves 4-5

  • 1 lb ground turkey (or chicken)
  • 1 onion, chopped
  • 1 tsp salt
  • pepper to taste (Adobo is great)
  • 1 1/2 cups rice

Brown the turkey in a skillet, adding chopped onions, salt, pepper (and adobo). Cook rice separately according to package directions. Serve rice with turkey on top.