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| Servings |
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Ingredients
- 1 cup brown rice
- 2 cups water
Pickled Veggies
- 1 English cucumber , sliced thinly into half moons
- 2 large carrots , cut into match sticks
- ½ cup rice vinegar
- 2 tsp sugar
- 2 tsp sea salt
- 1 lb lean ground turkey
- ¼ cup low-sodium soy sauce , or gluten-free tamari if required
- 3 tbsp maple syrup
- 2 tsp sesame oil
- 1 tsp fresh ginger , minced
- 2 cloves garlic , minced
- pinch red chili flakes
- 4 green onions , thinly sliced
Ingredients
Pickled Veggies
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Instructions
- Combine brown rice and water in a medium saucepan over medium high heat. Bring to a boil. Reduce to simmer and cover with a lid. Let cook for 25 to 30 minutes.
- In a large container, combine the cut cucumbers and carrots, top with rice vinegar, sugar, and salt. Shake to combine and let sit.
- In a large skillet over medium-high heat, add the turkey. Crumble using a spatula and cook until browned. Add the soy sauce, maple syrup, sesame oil, ginger, garlic, and chili flakes. Stir and cook until the liquid is nearly fully absorbed, about 2 minutes. Add the green onions.
- To serve, top the rice with the pickled vegetables, turkey, kimchi, and cilantro.