Thai Rice & Turkey Salad

Total Time: 55 mins Preparation Time: 20 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• 1 cup brown basmati rice
• 1/2 cup water
• 1/2 cup chicken broth
• 1 tablespoon grated fresh ginger
• 2 cloves garlic, minced
• 12 ounces skinless boneless turkey breasts, cut crosswise into strips
• 3 tablespoons smooth natural-style peanut butter
• 3 tablespoons lime juice
• 1 teaspoon honey
• 1/4 teaspoon sea salt
• 2 cups shredded napa cabbage
• 1 large red bell pepper, finely chopped
• 1 small red onion, finely chopped
• 3 tablespoons coarsely chopped fresh mint
• 3 cups small tender spinach or 3 cups kale leaves
• 2 tablespoons coarsely choppedc roasted unsalted peanuts

Recipe

• 1 prepare rice according to pkg.
• 2 directions spread the rice in a shallow baking pan and place it in the freezer for 10 minutes to chill slightly.
• 3 meanwhile, place the water, broth, ginger, and garlic in a medium skillet.
• 4 bring to a boil over high heat.
• 5 reduce the heat to low, cover and simmer to 5 minutes.
• 6 add the turkey, cover, and cook, stirring frequently for 4 minutes or until the turkey is no longer pink.
• 7 using a slotted spoon, remove the turkey to a plate; cover losely with waxed paper to keep it moist.
• 8 increase the heat to high and return the broth to a boil.
• 9 boil for 6 minutes, or until the broth is thickened and reduced to about 1/4 cup.
• 10 in a large bowl, whisk together the peanut butter, lime juice, honey and salt.
• 11 whisk in the broth and continue whisking until smooth, add a few drops of hot water if the mixute becomes too thick.
• 12 add the rice, turkey and any juices, cabbage, pepper, onion and mint.
• 13 toss to coat well.
• 14 arrange the spinach or kale on a platter.
• 15 mount the salad in the center and sprinkle with the peanuts.