Turkey & Rice Lettuce Cups

Turkey & Rice Lettuce Cups with Japanese Cucumber Salad

 

Yummy! - The Cucumber Salad is crazy good!

Ingredients:

1 pound ground turkey 

2  heads Boston lettuce, leaves separated

1 tablespoon minced fresh ginger

1 large red bell pepper, finely diced

1/2 cup water

1/2 cup instant brown rice

2 teaspoons sesame oil

1 8-ounce can water chestnuts, rinsed and chopped

1/2 cup chicken broth

1/2 teaspoon Cummin

1/2 teaspoon Cinnamon

 1/2 teaspoon Cloves

1 large carrot, shredded with Vegetable Peeler

 Salt & Pepper to taste

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, water chestnuts, broth, and spices; cook until heated through.
3. To serve, divide lettuce leaves among plates, spoon some of the turkey mixture into each leaf, top with carrot.

Japanese Cucumber Salad
From EatingWell.com

2 medium cucumbers, or 1 large English cucumber

1/4 cup rice vinegar

1 teaspoon sugar

1/4 teaspoon salt

2 tablespoons sesame seeds, toasted 

 

Peel cucumbers to leave alternating green stripes. Slice the cucumbers in half lengthwise; scrape the seeds out with a spoon. Using a food processor or sharp knife, cut into very thin slices. Place in a double layer of paper towel and squeeze gently to remove any excess moisture.
Combine vinegar, sugar and salt in a medium bowl, stirring to dissolve. Add the cucumbers and sesame seeds; toss well to combine. Serve immediately.

(I served it on top!)