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.Bring water to a boil in a small saucepan. Add rice; reduce heat to low,
cover and cook for 5 minutes. Remove from the heat.
2.Meanwhile, heat oil in a large nonstick pan over medium-high heat. Add
turkey and ginger; cook, crumbling with a wooden spoon, until the turkey
is cooked through, about 6 minutes. Stir in the cooked rice, bell pepper,
water chestnuts, broth, hoisin sauce, five-spice powder and salt; cook
until heated through, about 1 minute.
3.To serve, spoon portions of the turkey mixture into lettuce leaves, top
with herbs and carrot and roll into wraps.
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