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Brown Rice Bowl with Turkey, Cucumbers and Mint

Brown Rice Bowl with Turkey, Cucumbers and Mint


  • 1 ½ cup germinated brown rice, rinsed
  • 2 ¼ cup water
  • Salt, for seasoning water
  • Vegetable oil, for drizzling
  • 2 large shallots, halved and thinly sliced
  • 1 pound ground dark meat turkey, preferably organic
  • 2 garlic cloves, grated
  • ½ inch ginger, peeled and grated
  • 3 tbsp. soy sauce, low sodium
  • 2 tbsp. chopped mint
  • 3 green onions, thinly sliced on a bias
  • 1 red chile, thinly sliced
  • ½ English cucumber, ¼ inch dice
  • 1 cup bean sprouts, for garnish
  • Toasted seaweed sheet, for garnish


  1. In a 4 quart sauce pot bring the 2 cups of water to a boil. 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.

  2. While the rice cooks bring a medium sized skillet up to heat. Drizzle in a little vegetable oil and add in the shallot. Cook until softened. Next add in the ground turkey and break into small pieces. Cook until browned.

  3. Add in the garlic followed by the ginger. Cook for 2-3 minutes or until fragrant. Add in the soy sauce and taste for seasoning. Remove from heat and add in the chopped mint.

  4. 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

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©2017 Megan Mitchell