• Diana

Korean Turkey Rice Bowl

Makes 4 servings


· 1 Tbsp olive or coconut oil

· 1 small yellow onion, chopped

· 1 lb. ground free-range organic turkey or chicken

· 3 garlic cloves, minced

· 4 oz. shiitake mushrooms, tough foot removed and sliced thinly

· 2 carrots, scrubbed and grated

· ½ small head of red cabbage, finely chopped

· 3 Tbsp wheat-free tamari sauce or coconut aminos

· 1 Tbsp rice wine vinegar

· ½ Tbsp fish sauce

· Red pepper flakes (optional)


1. In a large skillet or wok heat olive or coconut oil over medium-high heat. Add onion and ground meat, and sauté for 5 minutes, stirring frequently.

2. Add garlic, shiitakes, carrots, and cabbage, and toss to combine. Continue cooking for another 5-10 minutes or until meat is cooked through and vegetables are cooked.

3. Whisk together wheat-free tamari, rice wine vinegar and fish sauce together in a small bowl, then pour over the ground meat and vegetable mix. Stir to combine, then serve.

4. Serve with cooked brown rice.

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