Name: Turkey "Banh Mi" Rice Bowl with Pickled Veggies, Cilantro & Mint
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 6 medium carrots; 2 small bunches cilantro; 1 ½ English cucumbers; 1 small pkg fresh mint; 6 cloves garlic; 1 small bunch green onions (scallions); 1.02 kg ground turkey; 1 ½ cups jasmine rice; 1 ½ limes; 1 ½ bunches radish; black pepper; brown sugar; chili-garlic sauce; fish sauce; mayonnaise; rice vinegar; salt; toasted sesame oil

Turkey "Banh Mi" Rice Bowl with Pickled Veggies, Cilantro & MintTurkey "Banh Mi" Rice Bowl with Pickled Veggies, Cilantro & Mint — a 40-minute dinner recipe with 18 ingredients, serving 6.Ingredients

6 medium carrots

2 small bunches cilantro

1 ½ English cucumbers

1 small pkg fresh mint

6 cloves garlic

1 small bunch green onions (scallions)

1.02 kg ground turkey

1 ½ cups jasmine rice

1 ½ limes

1 ½ bunches radish

black pepper

brown sugar

chili-garlic sauce

fish sauce

mayonnaise

rice vinegar

salt

toasted sesame oil

Instructions

Using a strainer or colander, rinse the rice under cold, running water, then drain and transfer to a medium saucepan. Add water and bring the mixture to a boil over high heat.

Once the liquid comes to a boil, stir the mixture, cover the saucepan, and reduce heat to low. Cook rice until liquid is fully absorbed, 15-18 minutes. Once done, remove rice from the heat and let it stand, still covered, for 5 minutes.

Meanwhile, place vinegar, sugar, and salt in a large bowl. Stir to combine the pickling liquid.

Wash and dry the fresh produce.

Peel, trim, and coarsely grate carrots. Add to the bowl with the pickling liquid.

Trim and quarter cucumbers lengthwise, then cut crosswise into bite-sized pieces. Add to the bowl.

Trim and halve radishes lengthwise, then cut crosswise into thin half-moons. Add to the bowl, stir to coat, and set aside.

Zest and juice limes into a small bowl.

Shave cilantro leaves off the stems; pick mint leaves off the stems. Discard stems and mince the leaves. Add half of the herbs to the bowl with the lime juice. (Reserve remaining herbs for serving.)

Add fish sauce, mayo, and chili-garlic sauce to the bowl. Stir to combine the lime-herb sauce and set aside.

Trim and cut green onions crosswise into thin pieces.

Peel and mince garlic.

Preheat a large skillet over medium heat.

Once the skillet is hot, add oil and swirl to coat the bottom. Add green onion and garlic; cook, stirring frequently, until fragrant, about 1 minute.

Add turkey, salt, and pepper to the skillet. Cook, breaking the meat apart with a spoon, until browned and crumbly, 5-6 minutes. Once the turkey is done, add the lime-herb sauce and stir to combine. Remove from heat.

To serve, divide the turkey, rice, and pickled veggies between bowls. Top with reserved herbs and enjoy!

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