Ingredients

• 200g Lean Ground Turkey
• 150g Brown Rice
• 100g Shredded Cabbage
• 50g Shredded Carrots
• 50g Shelled Edamame (frozen, thawed)
• 1 clove Garlic, minced
• 2cm Fresh Ginger, grated
• 2 Green Onions, sliced
• 30ml Low-Sodium Tamari (or soy sauce)
• 15ml Rice Vinegar
• 5ml Toasted Sesame Oil
• 10ml Olive Oil
• Salt to taste
• Black Pepper to taste
• Water (for cooking rice)

Instructions

1. 1.Cook brown rice according to package instructions. Typically, combine 150g brown rice with 300ml water in a saucepan, bring to a boil, then reduce heat to low, cover, and simmer for 25-30 minutes until water is absorbed and rice is tender.
2. 2.While the rice cooks, heat olive oil in a large pan or wok over medium-high heat. Add the minced garlic and grated ginger, and sauté for 1 minute until fragrant.
3. 3.Add the lean ground turkey to the pan. Break it up with a spoon and cook until it's browned and cooked through, approximately 5-7 minutes. Drain any excess fat if necessary.
4. 4.Stir in the shredded cabbage, shredded carrots, and thawed edamame. Cook for 3-5 minutes, stirring occasionally, until the vegetables are tender-crisp.
5. 5.In a small bowl, whisk together the low-sodium tamari, rice vinegar, and toasted sesame oil to create the sauce. Pour the sauce over the turkey and vegetable mixture in the pan, stirring to coat everything evenly. Cook for 1-2 minutes until the sauce slightly thickens.
6. 6.To serve, divide the cooked brown rice between two bowls. Top each portion with the turkey and vegetable mixture. Garnish with sliced green onions before serving.

Nutrition Information

Why this recipe