Name: Beef and cucumber rice bowl
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1 serving
Ingredients: 1/4 cup basmati rice; 1/2 cup water; 6 oz 99% fat-free ground turkey; 4 oz cucumber, thinly sliced into half-moons; 2 cloves garlic, minced; 2 tsp ginger, grated; 1 tsp canola oil; 2 3/4 tsp low sodium soy sauce; 2 tsp rice vinegar; 1 green onions, thinly sliced; 1/2 tsp salt

Nutrition

Per serving

459 calories

Protein: 49g; 43% of calories
Carbs: 45g; 40% of calories
Fat: 9g; 18% of calories

Instructions

Prep 15 min · Cook 15 min

In a small saucepan, combine the rice, water, and a third of the salt. Bring to a boil over high heat, then reduce to low, cover tightly, and simmer for 13 minutes. Remove from the heat and let rest, covered, for 5 minutes.
While the rice cooks, heat a skillet over medium-high heat with the oil. Add the ground turkey and another third of the salt. Cook, breaking it up with a spoon, for 6 to 8 minutes until browned and cooked through. Done when opaque and cooked through, 165°F.
Add the garlic and ginger to the skillet. Cook for 1 minute until fragrant. Stir in half the soy sauce and half the rice vinegar, then remove from the heat.
In a small bowl, toss the sliced cucumbers with the remaining soy sauce, the remaining rice vinegar, and the remaining salt.
Fluff the rice with a fork and place it in a bowl. Top with the seasoned turkey and the dressed cucumbers. Garnish with the sliced green onions.

Nutrition

Ingredients

Instructions

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