This rice dish has hints of delicate Asian flavours, served up with fresh green beans!
| 1 lb | Maple Leaf Prime® Ground Turkey |
| 1 tbsp | (15 mL) olive oil |
| 2 tbsp | (30 mL) Chinese five spice |
| 2 tbsp | (30 mL) ginger, minced |
| 2 tbsp | (30 mL) garlic, minced |
| 1/3 cup | (75 mL) green onion, thinly sliced |
| Salt | |
| Pepper | |
| 4 cups | (1000 mL) white rice, cooked |
| 1 cup | (250 mL) coconut milk |
| 2 cups | (500 mL) green or yellow beans, blanched |
| 2 tbsp | (30 mL) red thai chili, thinly sliced |
HEAT oil in a large skillet over medium high heat.
COOK turkey breaking apart with the back of a wooden spoon until browned, about 6 to 7 minutes.
ADD five spice, ginger, garlic and green onion. Stir to combine.
ADD green beans and cook for 3 to 4 minutes.
SEASON with salt and pepper.
POUR coconut milk into rice and heat in a separate skillet.
SERVE turkey over rice and garnish with thai chili.
Blanch green beans and make rice ahead for a quick meal.
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