Brown Rice Bowl with Turkey, Cucumbers and Mint
Ingredients
- 1 1/2 cup germinated brown rice, rinsed
- 2 1/4 cup water
- Kosher salt, for seasoning water
- Grapeseed oil, for drizzling
- 2 large shallots, halved and thinly sliced
- 1 pound ground dark meat turkey, preferably organic
- 2 garlic cloves, grated
- 1/2-inch piece of ginger, peeled and grated
- 3 tbsp. low sodium soy sauce or tamari
- 2 tbsp. chopped mint
- 3 green onions, thinly sliced on a bias
- 1 red chile, thinly sliced
- 1/2 English cucumber, ¼ inch dice
- 1 cup bean sprouts, for garnish
- Toasted seaweed sheets, for garnish
Directions
In a 4-quart sauce pot bring the 2 cups of water to a boil over medium high heat. Season with salt. Add in the rice and reduce to a simmer. Cook, covered, for 25 minutes then remove the lid and cook uncovered for 5. Make sure all of the water is absorbed then fluff with a fork and keep covered until needed.
While the rice cooks bring a medium, 12-inch nonstick skillet up to heat. Drizzle in a 1-2 tbsp. of oil and add in the shallot. Cook until softened, about 2-3 minutes. Next add in the ground turkey and break into small pieces. Cook until browned, about 8-10 minutes.
Add in the garlic followed by the ginger and cook for 2-3 minutes or until fragrant. Add in the soy sauce/tamari, stir and taste for seasoning, adding more salt if needed.
Remove from heat and add in the chopped mint.
To assemble place some cooked rice in the bottom of a bowl. Top with the ground turkey followed by some cucumber, green onions and bean sprouts. Garnish with a few sliced red chiles and torn seaweed. Serve warm.
Recipe Courtesy of Megan Mitchell
As Seen on Tastemade HERE!