Careme

Instructions

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1. 1.

   Rinse 1/2 cup dry long-grain brown rice. Place in a small saucepan with 1 1/4 cups water and 1/8 teaspoon extra-fine sea salt. Bring to a boil, cover, and reduce to low. Cook for 40–45 minutes, until tender and the water is absorbed. Remove from the heat and let stand, covered, for 5 minutes.

2. 2.

   While the rice cooks, gently mix 8 ounces ground turkey with 3/8 teaspoon extra-fine sea salt. Keep refrigerated while preparing the vegetables.

3. 3.

   Scrub 12 ounces carrots and slice into thin, diagonal coins about 1/8 inch thick. Rinse and drain 4 ounces baby spinach. Finely grate enough frozen baby ginger to measure 1 tablespoon, and mince 2 garlic cloves.

4. 4.

   Whisk 1 tablespoon white miso, 1 tablespoon rice vinegar, and 3 tablespoons warm water in a small bowl until smooth.

5. 5.

   About 20 minutes before the rice is ready, heat 1/2 tablespoon avocado oil in a large skillet over medium-high heat. Add the prepared carrots and 1/2 teaspoon extra-fine sea salt. Cook for 3 minutes, stirring occasionally. Add 3 tablespoons water, cover, and cook over medium heat for 6–8 minutes, until tender. Uncover and let any water evaporate, then add the prepared spinach and toss for 1–2 minutes until wilted. Transfer the vegetables to a bowl and cover to keep warm.

6. 6.

   Heat the remaining 1/2 tablespoon avocado oil in the same skillet over medium-high heat. Add the seasoned turkey and cook for 5–7 minutes, breaking it into small crumbles, until lightly browned and it reaches 165°F. Reduce the heat to medium, add the prepared ginger and garlic, and stir for 30 seconds. Stir in the miso mixture and simmer for 1 minute, leaving the turkey lightly saucy.

7. 7.

   Fluff the rice and divide between two bowls. Arrange the carrots and spinach alongside the ginger–miso turkey, then spoon the skillet sauce over the rice and serve.

Want more detail? See the temperature guide.