Recipe Name Turkey Laab Submitted by coquinacarol Recipe Description Recipe from Food & Wine 2012 Cookbook....want to calculate nutrition and caloric values Quantity 0 Quantity Unit Prep Time (minutes) 35 Cook Time (minutes) 4 Ready In (minutes) 39

Ingredients Amount Measure Ingredient 1 tablespoon Rice, white, long-grain 1 tablespoon vegetable oil 1 pound, raw ground turkey 1/8 cup chicken stock, unsalted, Swanson 1/8 cup chicken stock, unsalted, Swanson 1 tablespoon fish sauce 1/3 tablespoon fish sauce 2 dash salt 3 dash black pepper 1 tablespoon Lime juice, raw - or 1 TBSP 2 tablespoons Lemon grass, cut into strips 2 medium (4-1/8" long) green onions 2 tablespoons chopped shallots, raw, thinly sliced 1/2 cup cilantro, fresh, chopped 1/2 cup mint leaves 1/4 teaspoon red peppers (hot), crushed 16 inner leaf romaine lettuce 2 fruits (2" dia) lime, wedged Steps Sequence Step 1 In a small skillet toast the rice over high heat shaking the skillet a few times until the rice is golden brown, about 3 minutes. Transfer rice to spice blender and let cool completely. Grind the rice to a powder 2 In a large skillet, heat the oil. Add the turkey and cook over moderately high heat , breaking up the meat evenly, until no pink remains, about 4 minutes. Add the stock and cook, stirring until bubbling. Remove from the heat and stir in the fish sauce. Season with salt and black petter and stir in the lime juice. Let stand for 5 minutes, then stir in the lemongrass, skallions, shallot rings, cilantro, mint, crushed red pepper and rice powder. 3 Arrange the lettuce and lime wedges on a platter. Spoon the laap on the lettuce and serve