Turkey & olives skillet served over saffron rice topped with Greek Yogurt

Turkey & olives skillet served over saffron rice topped with Greek Yogurt

At the intersection of stroganoff and picadillo, we use saffron rice and top this flavorful dish with AtlantaFresh Plain Greek Yogurt, drained to a cream cheese consistency. This gluten free recipe combines Eastern European savory and traditional Spanish spice, and also makes a great taco filling!


  • 2 cups AtlantaFresh plain yogurt, drained overnight in coffee filters to a “cream cheese” consistency
  • 1 lb. ground turkey
  • 1 medium onion, diced medium, 1/2 cup chopped scallion greens
  • 24 green pimiento stuffed olives
  • 2 cups reduced AtlantaFresh plain yogurt, any fat variety.
  • 1 cup uncooked Valencia rice
  • 1 pinch saffron threads
  • 4 tbsp olive oil
  • 8 oz Cremini or “Baby Bella” mushrooms, sliced
  • kosher salt, pepper


  • Drain 3 cups of AtlantaFresh Plain Greek Yogurt the night before by putting it in a coffee filter lined colander in a covered pot in the refrigerator. Draining 3 cups will reduce to a little over 2 cups.
  • In a rice cooker or pot, cook Valencia rice with 1 tbs Olive oil, 1/4 tsp kosher salt  and a pinch of saffron threads.
  • Meanwhile, In a skillet…
    • Brown the turkey and onion until meat is cooked through, about 15 minutes. Stir often to avoid burning.
    • Season with 1/2 tsp kosher salt and pepper.
    • In last 3 minutes of cooking, stir in 2 minced garlic cloves. Continue stirring.
  • Remove from skillet.
    • Brown 8 oz. sliced Cremini mushrooms in 3 tbs Olive oil until golden (about 12 minutes). Stir every few minutes.
    • Add turkey mixture and olives back to skillet. Mix all. Turn off heat.
    • Stir in yogurt.

Serve immediately over saffron rice. Garnish with chopped scallion greens.


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