Ingredients
1 teaspoon garlic powder (or 1 clove garlic, minced)
1 can water chestnuts (8 ounces, drained and chopped)
2 cups brown rice (cooked)
3 teaspoons sugar (granulated or brown)
3 pounds ground turkey (lean, 15% fat or less)
3 tablespoons soy sauce (reduced-sodium)
1 tablespoon ginger root (minced, or 3/4 teaspoon ground ginger)
2 medium carrots (shredded)
1 teaspoon hot sauce
2 teaspoons sesame oil
2 celery (stalks, sliced)
8 large lettuce leaves
Steps
1. In a small bowl, blend the soy sauce, sugar, sesame oil and hot sauce.
2. In a large skillet, sauté turkey, celery and carrot until the turkey begins to brown, 10 minutes. Break turkey into crumbles as it cooks.
3. Add ginger and garlic. Cook 2 minutes.
4. Stir in soy sauce mixture and water chestnuts. Cook 2 minutes longer.
5. Stir in cooked rice. Heat through.
6. Serve in lettuce leaves.
7. Refrigerate leftovers within 2 hours.
U.S. Department of Agriculture. Nutrition.gov Website. Turkey Ginger Rice Lettuce Wrap. Recipe source: Source Oregon State University Extension. Available at nutrition.gov/recipes. Access date: 09-05-2024.