Chef Megan Mitchell

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Brown Rice Bowl with Turkey, Cucumbers and Mint

Brown Rice Bowl with Turkey, Cucumbers and Mint


  • 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


  1. 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. 

  2. 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. 

  3. 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.

  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 HERE!

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