Asian-style turkey lettuce wraps with rice
- 1 cup brown rice (dry)
- ¼ cup olive oil
- 1 lb ground turkey
- ½ red onion
- 2 cups radish
- 1 avocado
- 1 butter lettuce head
- 2 tbsp minced garlic
- 1 ½ tbsp tamari
- 1 ⅔ limes
- ½ tsp ground ginger
- ¾ cup chopped cilantro
Prepare rice according to package instructions.
Heat 2 tbsp olive oil in a skillet over medium-high. Add ground turkey and cook, breaking into pieces with a wooden spoon, about 8 minutes, or until no longer pink. Transfer to a bowl with a slotted spoon, leaving the juices behind.
Meanwhile, peel and dice red onion. Thinly slice radishes. Peel and slice avocado. Separate and wash butter lettuce leaves; pat dry.
Heat remaining 2 tbsp olive oil in the empty skillet. Add onion and cook 3 minutes, then add garlic and cook 2 minute more, until garlic is starting to color. Remove from heat and return ground turkey to the pan. Add tamari, 2 tbsp lime juice and the ground ginger; mix well. Adjust seasoning to taste.
Place a spoonful of rice and ground turkey into each lettuce cup. Garnish with radish, avocado and cilantro.