Friday, June 10, 2005

Five-Spice Turkey and Lettuce Wraps

Five-Spice Turkey and Lettuce Wraps (Adapted from EW)

1/2 cup water
1/2 cup instant brown rice
2 teaspoons sesame oil
16 ounces ground turkey
1 tablespoon minced fresh ginger
1/2 cup chopped roasted bell peppers,
1/2 cup chicken broth
1 small can water chestnuts, rinsed and chopped
2 tablespoons hoisin sauce
1 teaspoon five-spice powder
1/2 teaspoon salt
2 heads worth of Boston Lettuce leaves
1/4 cup chopped cilantro
2 tablespoons chopped fresh basil
2 tablespoons mint
1 large carrot, peeled and shredded

In a small saucepan, add water and bring to a boil. Add rice, reduce heat, cover and simmer for 5 minutes. Remove from heat and keep warm.

In a large skillet, heat oil over medium-high. Add turkey and ginger. Cook for about 4-6 minutes, until the turkey is done, crumbling the meat with a wooden spoon. Mix in the cooked rice, bell pepper, broth, water chestnuts, hoisin, five-spice powder and salt. Continue to cook for about 1-2 minutes, or until thoroughly heated.

Divide mixture between lettuce leaves, scatter with fresh herbs and the shredded carrot. Roll into wraps.

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