authentic flavors - good with pork or chicken too
More From Cooking Light
Total: 40 Minutes
- Calories: 261
- Fat: 10g
- Saturated fat: 2.9g
- Monounsaturated fat: 3.6g
- Polyunsaturated fat: 2.3g
- Protein: 23g
- Carbohydrate: 21g
- Fiber: 4g
- Cholesterol: 69mg
- Iron: 3mg
- Sodium: 607mg
- Calcium: 127mg
- 2 tablespoons uncooked jasmine rice
- Cooking spray
- 2 ounces ground pork
- 1 cup button mushrooms, minced
- 3/4 pound ground turkey
- 3 garlic cloves
- 1 tablespoon sugar
- 3 tablespoons fresh Key or Mexican lime juice
- 1 1/2 tablespoons fish sauce
- 4 shallots, very thinly sliced
- 3 Thai bird chiles, minced
- 1 bunch fresh mint leaves, torn
- 1 bunch Thai basil leaves, torn
- 1/2 bunch cilantro
- 2 cups thinly sliced napa (Chinese) cabbage
- 1/2 cup thinly sliced green onions
- 1/2 cup green beans, diagonally sliced in half
- 1 large cucumber, peeled and julienne-cut
- 1 teaspoon dried crushed Thai-style chiles or gochugaru
- 2 Key limes, cut into wedges
- Heat a large skillet over medium heat. Add rice; cook 2 1/2 minutes or until toasted, stirring occasionally. Pulse in a mini food processor until coarsely ground.
- Heat pan over medium-high heat. Coat with cooking spray. Add pork; cook 3 minutes. Add mushrooms; cook 3 minutes. Add turkey; spread into an even layer. Cook, without stirring, 4 minutes or until browned. Stir to crumble. Spread into an even layer; cook 3 minutes.
- Place garlic on a cutting board; sprinkle with sugar. Chop to a paste. Place paste in a large bowl. Stir in lime juice, fish sauce, shallots, and chiles. Add pork mixture and half of rice; toss. Cool slightly. Add mint, basil, and cilantro; toss.
- Place cabbage, onions, beans, and cucumber on a platter. Top with meat mixture. Sprinkle with remaining toasted rice and dried chiles. Serve with lime wedges.
- Yucatán Larb: Swap in grass-fed beef for turkey. Use 2 seeded minced serranos in place of Thai chiles, and 2 tablespoons orange juice in place of 1 tablespoon of the lime juice. Omit rice; use 1/2 ounce crushed tortilla chips. Sub 1 cup julienne-cut peeled jicama for beans. Use a full bunch of cilantro.
- SERVES 4
- CALORIES 312; FAT 15.2g (sat 5.8g); SODIUM 635mg
MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.
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