However, we are visiting my daughter who uses it every week. She opens the app on her phone, picks several recipes, hits the make shopping list button, and heads off to the grocery store. As she is super busy with a baby and a toddler, it has simplified her life immensely. Last night she made us this gem. Other than slicing the veggies for the pickled salad, it was effortless.
I make a fabulous banh mi meat I really love out of pork loin. While I do love ground turkey, it really needs to be prepared right or it can be dry and bland. And pickled vegetable salad can overpower the other elements if the dressing isn’t balanced. So the bar was set high.
No worries. This was dish was super flavorful, with all the taste elements perfectly balanced. It is honestly one of my fav dishes she has cooked for me. Danielle, her husband and I all piled meat and then veggies on top of the rice. You can see that in the image above. Glen, however, put the rice base down but placed the meat and veggies separately. More like the picture from the Mealime website here.
There is no right or wrong here, just create your rice bowl in a way that makes you happy. Enjoy!
Turkey "Banh Mi" Rice Bowl with Pickled Veggies, Cilantro & Mint
4 Medium carrots
1 Small bunch cilantro
1 English cucumber
1 Small pkg fresh mint
4 Cloves garlic
1 Small bunch green onions (scallions)
1-1/2 lb. Ground turkey
1 C Jasmine rice
1 Lime
1 Bunch radish
4 tsp Brown sugar
4 tsp Chili-garlic sauce
1/4 C Fish sauce
3 T Mayonnaise
1/3 C Rice vinegar
1/2 tsp Salt
There is no right or wrong here, just create your rice bowl in a way that makes you happy. Enjoy!
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Turkey "Banh Mi" Rice Bowl with Pickled Veggies, Cilantro & Mint
4 servings
Ingredients -
4 Medium carrots
1 Small bunch cilantro
1 English cucumber
1 Small pkg fresh mint
4 Cloves garlic
1 Small bunch green onions (scallions)
1-1/2 lb. Ground turkey
1 C Jasmine rice
1 Lime
1 Bunch radish
4 tsp Brown sugar
4 tsp Chili-garlic sauce
1/4 C Fish sauce
3 T Mayonnaise
1/3 C Rice vinegar
1/2 tsp Salt
1/2 tsp Pepper
4 tsp Toasted sesame oil
4 tsp Toasted sesame oil
Instructions -
Using a strainer or colander, rinse the rice under cold, running water, then drain and transfer to a medium saucepan. Add 2 cups water and bring the mixture to a boil over high heat. Once the liquid comes to a boil, stir the mixture, cover the saucepan, and reduce heat to low. Cook rice until liquid is fully absorbed, 15-18 minutes. Once done, remove rice from the heat and let it stand, still covered, for 5 minutes.
Meanwhile, place vinegar, sugar, and salt in a medium bowl. Stir to combine the pickling liquid. Wash and dry the fresh produce. Peel, trim, and coarsely grate carrots. Add to the bowl with the pickling liquid. Trim and quarter cucumber lengthwise, then cut crosswise into bite-sized pieces. Add to the bowl. Trim and halve radishes lengthwise, then cut crosswise into thin half-moons. Add to the bowl, stir to coat, and set aside.
Zest and juice lime into a small bowl. Shave cilantro leaves off the stems; pick mint leaves off the stems. Discard stems and mince the leaves. Add half of the herbs to the bowl with the lime juice. (Reserve remaining herbs for serving.) Add fish sauce, mayo, and chili-garlic sauce to the bowl. Stir to combine the lime-herb sauce and set aside.
Trim and cut green onions crosswise into thin pieces. Preheat a large skillet over medium heat. While the skillet heats up, peel and mince garlic. Once the skillet is hot, add oil and swirl to coat the bottom. Add green onion and garlic; cook, stirring frequently, until fragrant, about 1 minute. Add turkey, salt, and pepper to the skillet. Cook, breaking the meat apart with a spoon, until browned and crumbly, 4-5 minutes. Once the turkey is done, add the lime-herb sauce and stir to combine. Remove from heat.
To serve, divide the turkey, rice, and pickled veggies between 4 bowls. Top with reserved herbs and enjoy!
Using a strainer or colander, rinse the rice under cold, running water, then drain and transfer to a medium saucepan. Add 2 cups water and bring the mixture to a boil over high heat. Once the liquid comes to a boil, stir the mixture, cover the saucepan, and reduce heat to low. Cook rice until liquid is fully absorbed, 15-18 minutes. Once done, remove rice from the heat and let it stand, still covered, for 5 minutes.
Meanwhile, place vinegar, sugar, and salt in a medium bowl. Stir to combine the pickling liquid. Wash and dry the fresh produce. Peel, trim, and coarsely grate carrots. Add to the bowl with the pickling liquid. Trim and quarter cucumber lengthwise, then cut crosswise into bite-sized pieces. Add to the bowl. Trim and halve radishes lengthwise, then cut crosswise into thin half-moons. Add to the bowl, stir to coat, and set aside.
Zest and juice lime into a small bowl. Shave cilantro leaves off the stems; pick mint leaves off the stems. Discard stems and mince the leaves. Add half of the herbs to the bowl with the lime juice. (Reserve remaining herbs for serving.) Add fish sauce, mayo, and chili-garlic sauce to the bowl. Stir to combine the lime-herb sauce and set aside.
Trim and cut green onions crosswise into thin pieces. Preheat a large skillet over medium heat. While the skillet heats up, peel and mince garlic. Once the skillet is hot, add oil and swirl to coat the bottom. Add green onion and garlic; cook, stirring frequently, until fragrant, about 1 minute. Add turkey, salt, and pepper to the skillet. Cook, breaking the meat apart with a spoon, until browned and crumbly, 4-5 minutes. Once the turkey is done, add the lime-herb sauce and stir to combine. Remove from heat.
To serve, divide the turkey, rice, and pickled veggies between 4 bowls. Top with reserved herbs and enjoy!
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