serves 4

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slice hearty 100 percent whole-wheat sandwich bread, torn into 1-inch pieces

1 pound organic 93 percent lean ground turkey

1 large organic egg

4 scallions, white and green parts separated and sliced thin

¼ cup chopped fresh parsley

2 teaspoons grated lemon zest plus 2 tablespoons juice

Salt and pepper

2 tablespoons cold-pressed extra-virgin olive oil (see page 35)

1 cup long-grain brown rice, rinsed

3 garlic cloves, minced

4 cups homemade or low-sodium chicken broth (see page 36)

½ cup oil-packed sun-dried tomatoes, rinsed, patted dry, and sliced thin

¼ cup grated Parmesan cheese

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1. Pulse bread in food processor to fine crumbs, 10 to 15 pulses; transfer to large bowl. Add turkey, egg, 3 tablespoons scallion greens, 2 tablespoons parsley, 1½ teaspoons lemon zest, ½ teaspoon salt, and ½ teaspoon pepper to bowl and using your hands, gently knead mixture until combined. Using wet hands, roll heaping tablespoons of meat mixture into meatballs and transfer to baking sheet.

2. Heat oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add meatballs and cook until well browned all over, 5 to 7 minutes. Transfer meatballs to paper towel-lined plate.

3. Return now-empty skillet to medium-high heat. Stir in rice and cook until edges of rice begin to turn translucent, about 1 minute. Add scallion whites and garlic and cook until fragrant, about 1 minute. Stir in broth and remaining ½ teaspoon lemon zest and juice and bring to boil.

4. Reduce heat to medium-low, cover, and cook for 15 minutes.

5. Return meatballs to skillet, cover, and cook until rice is tender and meatballs are cooked through, about 15 minutes.

6. Off heat, scatter sun-dried tomatoes over rice and let sit, covered, for 5 minutes. Sprinkle with Parmesan, remaining scallion greens, and remaining 2 tablespoons parsley. Serve.