Isaan-Inspired Larb

Directions

1. 1
   Heat a large skillet over medium heat.
2. 2
   Add rice; cook 2 1/2 minutes or until toasted, stirring occasionally. Pulse in a mini food processor until coarsely ground.
3. 3
   Heat pan over medium-high heat. Coat with cooking spray.
4. 4
   Add pork; cook 3 minutes.
5. 5
   Add mushrooms; cook 3 minutes.
6. 6
   Add turkey; spread into an even layer. Cook, without stirring, 4 minutes or until browned. Stir to crumble.
7. 7
   Spread into an even layer; cook 3 minutes.
8. 8
   Place garlic on a cutting board; sprinkle with sugar. Chop to a paste.
9. 9
   Place paste in a large bowl. Stir in lime juice, fish sauce, shallots, and chiles.
10. 10
    Add pork mixture and half of rice; toss. Cool slightly.
11. 11
    Add mint, basil, and cilantro; toss.
12. 12
    Place cabbage, onions, beans, and cucumber on a platter. Top with meat mixture.
13. 13
    Sprinkle with remaining toasted rice and dried chiles.
14. 14
    Serve with lime wedges.
15. 15
    Variation
16. 16
    Yucatn Larb: Swap in grass-fed beef for turkey. Use 2 seeded minced serranos in place of Thai chiles, and 2 tablespoons orange juice in place of 1 tablespoon of the lime juice. Omit rice; use 1/2 ounce crushed tortilla chips. Sub 1 cup julienne-cut peeled jicama for beans. Use a full bunch of cilantro.
17. 17
    SERVES 4
18. 18
    CALORIES 312; FAT 2g (sat 8g); SODIUM 635mg