With Thanksgiving around the corner having a few ways to reimagine those turkey leftovers is a good idea. Even if you don’t have jasmine rice on hand, try brown rice or even quinoa.
PREP TIME: 20 minutes
SERVES: 4
INGREDIENTS
1.5 cups (360 mL) jasmine rice
2 cups (500 mL) heirloom carrots, cut julienne
2 cups (500 mL) bean sprouts, blanched
1 ( 1 lb/ 454 g) boneless skinless Ontario turkey breast, cooked sliced
2 cups (500 mL) zucchini rounds, sauteed
2 cups (500 mL) shredded purple cabbage
2 green onion, cut on bias
2 tbsp (30 mL) black and white sesame seed
serve with Gojuchang sauce
DIRECTIONS:
ONE: Cook rice as per package instructions. Divide cooked rice in 4 bowls.
TWO: Top rice with carrots, cabbage, sprouts, Sautéed zucchini and turkey. Garnish with green onion and sesame seeds. Serve with Gojuchang sauce and fried egg.
Recipe courtesy of Turkey Farmers of Ontario
Our Magazine
