1 Tsp. Olive Oil
500 G Ground Turkey Thigh (can sub with chicken, pork, or beef)
1 Shallot, Julienned or Rough Chopped
3 Garlic Cloves, Minced
2 Tbsp. Lime Juice (1 lime)
1/2 Cup Bones & Marrow Broth
2 Tsp. Fish Sauce (msg free if possible)
2 Tbsp. Toasted Rice Powder (see directions)
1/2 Cup Mint, Chopped (approx 40 leaves)
1-3 Thai Chilies, Minced (discard seeds for less heat)
Cooked rice or cooked Glass Noodles
1 Cup Quinoa
2 Cups Bones & Marrow Broth
Pinch of Sea Salt
2 Tsp. Extra Virgin Olive Oil
1 1/2 Cup Cherry Tomatoes, Halved
1/2 Cup Red Onion, Chopped
1 Cup Baby Arugula
1/2 – 3/4 Cup Pesto
Sea Salt and Black Pepper to Taste
OPTIONAL ADD INS
1/2 Cup Red Bell pepper
1/2 Cup Feta Cheese
1/2 Cup Pumpkin Seeds
TOASTED RICE POWDER
Heat uncooked rice in a wok or cast iron pan at medium heat for approximately 10-15 mins, constantly stirring.
Once golden brown, pour into a bowl and let cool 10 mins.
Use a mortar and pestle to manually pound into fine powder or use a blender or food processor for 20 seconds.
Will keep for one month in a sealed container.
In wok or large non-stick pan heat Oil on medium heat.
Add Turkey and Shallots, cook one minute, break apart chunks with wooden spoon or spatula.
Add Garlic, Lime Juice, Bone Broth, Fish Sauce, Chili, and 1 Tbsp. Rice Powder. If concerned about the heat from the Chili, add only a little bit and reserve the rest for later.
Sauté until Turkey is cooked through. Turkey should not be browned. Approximately 5-7 mins.
Remove from heat. Taste and add more chili if you wish. Keep in mind the spiciness will rise as it cools.
Add Mint. Mix through. There will be quite a bit of liquid. This will thicken as it cools.
Let stand 10 mins.
Mix again. Add remaining 1 Tbsp. Rice Powder.
Serve in Lettuce cups, over Rice, or toss with Glass Noodles.
Can add more rice powder and mint for garnish.