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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Ingredients:
1 cup brown basmati rice |
1/2 cup water |
1/2 cup chicken broth |
1 tablespoon grated fresh ginger |
2 cloves garlic, minced |
12 ounces skinless boneless turkey breasts, cut crosswise into strips |
3 tablespoons smooth natural-style peanut butter |
3 tablespoons lime juice |
1 teaspoon honey |
1/4 teaspoon sea salt |
2 cups shredded napa cabbage |
1 large red bell pepper, finely chopped |
1 small red onion, finely chopped |
3 tablespoons coarsely chopped fresh mint |
3 cups small tender spinach or 3 cups kale leaves |
2 tablespoons coarsely choppedc roasted unsalted peanuts |
Directions:
1. Prepare rice according to pkg.
2. directions spread the rice in a shallow baking pan and place it in the freezer for 10 minutes to chill slightly.
3. Meanwhile, place the water, broth, ginger, and garlic in a medium skillet.
4. Bring to a boil over high heat.
5. Reduce the heat to low, cover and simmer to 5 minutes.
6. Add the turkey, cover, and cook, stirring frequently for 4 minutes or until the turkey is no longer pink.
7. Using a slotted spoon, remove the turkey to a plate; cover losely with waxed paper to keep it moist.
8. Increase the heat to high and return the broth to a boil.
9. Boil for 6 minutes, or until the broth is thickened and reduced to about 1/4 cup.
10. In a large bowl, whisk together the peanut butter, lime juice, honey and salt.
11. Whisk in the broth and continue whisking until smooth, add a few drops of hot water if the mixute becomes too thick.
12. Add the rice, turkey and any juices, cabbage, pepper, onion and mint.
13. Toss to coat well.
14. Arrange the spinach or kale on a platter.
15. Mount the salad in the center and sprinkle with the peanuts.
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