California Blonde Rice and Turkey Lettuce Wraps
Chef’s note: California Blonde is my family’s favorite. It has the nutrition of brown rice, but it cooks like and has the texture of white rice. We love the flavor and texture it adds to this recipe.
    Servings
    2people
    Servings
    2people
    Ingredients
    Filling
    • 1lb lean ground turkey
    • 1½cups cooked California Blonde brown rice
    • 2tsp. sesame oil
    • 1tbsp. minced ginger
    • 1tsp. minced garlic
    • 1 red or yellow bell pepper(finely diced)
    • 18-oz can water chestnuts(drained, rinsed, and finely chopped)
    • ½ lb. mushrooms (finely chopped)
    • ½cup chicken stock
    • 2tbsp. Hoisin sauce
    • ½ tsp. Chinese 5-spice seasoning
    • ½ cup chopped cilantro
    • ¾ cup chopped green onions
    • ½ cup shredded carrots
    • 2heads of butter lettuce (washed and separated)
    Sauce
    • 2 tbsp. Tamari (low sodium)
    • 1tbsp. Hoisin sauce
    • 1tbsp. rice winevinegar
    • 1tsp. sesame oil
    • ½-1 tsp. chili garlic sauce(optional, for heat)
    Instructions
    1. Heat oil in a large, non-stick pan on medium-high heat.
    2. Add turkey, ginger, and garlic. Crumble while cooking through.
    3. Add mushrooms and bell pepper. Cook for 2 minutes.
    4. Add cooked California Blonde brown rice, water chestnuts, chicken stock, Hoisin sauce, and Chinese 5-spice seasoning. Cook for 3 minutes.
    5. Spoon filling into lettuce leaves. Add cilantro, onions, carrots, and sauce to your liking.
    Recipe Notes

    Gluten free version: Tamari is a wheat-free version of soy sauce, and chicken stock, unlike some broths, is wheat free. If you can’t find Hoisin sauce that is wheat-free, try adding a tablespoon of honey to Tamari to achieve the sweet/salty aspect of Hoisin.