Recipes

Turkey Larb Bowls with Mint, Peanuts and Pickled Shallots

Cuisine: Oriental

Type: Main Course

Serves: 2

Source:	Plated
Attributes:	Healthy
Comments:	I'm suggesting to use Thai basil and also add some cilantro to this. Experiment with the amount of soy sauce and sriracha.
Serving Suggestions:

Ingredients:

1/2 cup jasmine rice
2 limes, divided
1 shoot
1 tbs. dark brown sugar
1/8 oz mint, divided
1/8 oz basil, divided (use Thai basil if possible)
1/8 oz cilantro, divided and optional
2 tbs. roasted, salted peanuts, lightly crushed
2 scallions, divided
12 oz ground turkey (or chicken, or pork)
1/8 cup soy sauce, or more to taste
Sriracha, to taste
1/2 cup of slaw from red and green cabbage

Instructions:

1. Combine rice with 3/4 cup of water and a pinch of salt. Bring to a boil, then cover and simmer on low heat for 10-12 minutes until done. Let stand, covered.

2. While rice cooks, halve one lime and cut the remaining lime into wedges for serving. Peel shallot and slice into rings, and place in a small bowl. Add brown sugar, juice of 1 lime, 1 tbs water and a pinch of salt and stir to combine. Set aside to pickle at room temperature, stirring occasionally.

3. Roughly tear or chop the herbs, discarding stems. Trim and discard the scallion roots, and thinly slice crosswise on a diagonal, separating the whiles and light greens from the dark greens. Roughly chop peanuts.

4. Heat 1 tbs canola oil in a medium skillet over medium-high heat. When oil is shimmering, add scallion whites and light greens and sauté, stirring until fragrant, about 2 minutes. Add ground turkey and season with a pinch of salt and pepper. Cook, breaking up meat, until browned, about 5 minutes.

5. While turkey cooks, use a slotted spoon to transfer the pickled shallot to a separate small bowl, reserving the pickling liquid. When the turkey is done, add soy sauce, shallot pickling liquid and simmer until reduced by half, about 2-3 minutes. Remove pan from heat and add Sriracha, slaw and half of the herbs to combine.

6. Fluff the rice with a fork, then divide between two serving bowls. Top with turkey lamb. Garnish with pickled shallot, scallion dark greens, peanuts and remaining herbs. Serve with lime wedges for squeezing over.

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