Total Time
55mins
Prep 20 mins
Cook 35 mins

Ingredients Nutrition

Directions

  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.

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