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Brown Rice Bowl with Turkey, Cucumbers and Mint

Megan Mitchell

Turkey, cucumbers and mint make for one refreshing bowl.



  • 1 1/2 cups germinated brown rice, rinsed
  • 2 cups water
  • Salt for seasoning
  • Vegetable 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 ginger, peeled and grated
  • 3 tablespoons low-sodium soy sauce
  • 2 tablespoons chopped mint
  • 3 green onions, thinly sliced on a bias
  • 1 red chili, thinly sliced
  • 1/2 English cucumber, 1/4 inch dice
  • 1 cup bean sprouts, for garnish
  • Toasted seaweed

Let's get Cooking...

  1. In a 4-quart sauce pot, bring 2 cups of water to a boil. Season with salt. Add 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, heat a medium-sized skillet. Drizzle in a little vegetable oil and add the shallots. Cook until softened. Next, add the ground turkey and break into small pieces. Cook until browned.
  3. Add the garlic followed by the ginger. Cook for 2-3 minutes or until fragrant. Add the soy sauce and taste for seasoning. Remove from heat and add 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 chilies and torn seaweed. Serve warm.