Lettuce Cups With Thai-Flavored Turkey and Wild Rice

Eat this dish for lunch on the Great Plate challenge. The low-calorie ingredients will help stabilize your blood sugar. 

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2 tbsp fish sauce
3 tbsp water
juice and zest of 2 limes, divided
1/4 tsp red pepper flakes
2 tsp grated ginger
2 cloves garlic, finely chopped
1 lb ground turkey
1 cup finely diced onions
1 1/2 cups shiitake mushrooms, diced
1/2 cup sliced scallions
1/2 cup sliced basil
1/2 cup sliced mint
1/2 cup chopped cilantro
butter lettuce leaves
1/2 cup chopped peanuts
8 oz raw wild rice, cooked according to package instructions

1. In a small bowl mix together the fish sauce, water, lime zest, red pepper flakes, ginger, and garlic. Add to a large sauté pan on medium-low heat and bring to a simmer.

 

2. Immediately add the turkey, onions, and mushroom and cook stirring frequently, breaking up the turkey until it is cooked through (about six or seven) minutes. Turn off the heat, stir in lime juice, basil, scallions, mint, cilantro.

 

3. Serve in butter lettuce leaves, with a few spoons of cooked wild rice and sprinkled with chopped peanuts.

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