As well as looking interesting, the herbs stuffed under the skin add flavour. Save the herb stems to add to the cavity.
Ingredients
- 1/4 tsp (1 mL) salt
- 1 cup (250 mL) whole-grain parboiled brown rice
- 1/4 cup (50 mL) sesame seeds
- 2 cups (500 mL) cubed smoked turkey thigh or ham
- 2 cups (500 mL) bean sprouts
- 1 sweet yellow pepper, diced
- 2 green onions, sliced
- 1/3 cup (75 mL) raisins (optional)
- 8 leaves Boston lettuce
- Dressing:
- 1/3 cup (75 mL) orange juice
- 1 tbsp (15 mL) each soy sauce and sesame oil
- 1 tsp (5 mL) grated gingerroot
- 1 clove garlic, minced
- Pinch each salt and pepper
Steps
- In saucepan, bring 2 cups (500 mL) water and salt to boil; add rice. Cover and reduce heat to medium-low; cook until tender and water is absorbed, about 20 minutes. Remove from heat; let stand for 5 minutes.
- Meanwhile, in skillet, toast sesame seeds over low heat until golden; set aside.
- Dressing: In large bowl, whisk together orange juice, soy sauce, sesame oil, ginger, garlic, salt and pepper. Add rice, turkey, bean sprouts, yellow pepper, green onions, raisins (if using) and sesame seeds; toss to combine. Serve on lettuce.
