Turkey, cucumbers and mint make for one refreshing bowl.
1 ½ 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
½ inch ginger, peeled and grated
3 Tbsp low-sodium soy sauce
2 Tbsp chopped mint
3 green onions, thinly sliced on a bias
1 red chili, thinly sliced
½ English cucumber, ¼ inch dice
1 cup bean sprouts, for garnish
Let's get Cooking...
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.
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.
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.
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.