Turkey Lettuce Wraps
I found this recipe in the latest issue of "Eating Well". Of course I modified it a tiny bit.. I really enjoy this magazine so far, its healthy, fresh, seasonal food, but doesnt bother to buy into the whole health/low fat craze biz... Avocados are high in fat. Deal with it. =)
So of course these turned out excellent! There was plenty left over as well, so I packed some over rice for lunch the next day... I still have a tiny bit left... I might just experiment and try to make "egg rolls" out of them.. since I still have a box of phyllo in the freezer from my mushroom parcels adventure. =)
1/2 cup water
1/2 cup instant brown rice
2 teaspoons sesame oil
1 pound ground turkey
1 tablespoon minced fresh ginger
1 large red bell pepper, finely diced
a couple of handfuls of cashews, chopped, but not too finely
1/2 cup chicken broth
2 tablespoons hoisin sauce
1 teaspoon five-spice powder
1/2 teaspoon salt
2 heads Boston lettuce, leaves separated
1/2 cup chopped chives
1 large carrot, shredded
1. Bring water to a boil in a small saucepan. Add rice; reduce heat to low, cover and cook for 5 minutes. Remove from the heat.
2. Meanwhile, heat oil in a large nonstick pan over medium-high heat. Add turkey and ginger; cook, crumbling with a wooden spoon, until the turkey is cooked through, about 6 minutes. Stir in the cooked rice, bell pepper, cashews, broth, hoisin sauce, five-spice powder and salt; cook until heated through, about 1 minute.
3. To serve, spoon portions of the turkey mixture into lettuce leaves, top with chives and carrot and roll into wraps.