- 1 cup brown basmati rice
- 1/2 cup water
- 1/2 cup chicken broth
- 1 tablespoon finely chopped fresh ginger
- 2 cloves garlic, chopped
- 12 ounces thinly sliced boneless, skinless turkey breast
- 3 tablespoons smooth natural peanut butter
- 3 tablespoons lime juice
- 1 teaspoon honey
- 1/4 teaspoon salt
- 2 cups shredded napa cabbage
- 1 large red bell pepper, seeded and cut into strips
- 1 small red onion, halved and sliced
- 3 tablespoons fresh mint leaves
- 3 cups small tender spinach or kale leaves
- 2 tablespoons roasted unsalted peanuts, coarsely chopped
- Prepare the rice according to package directions. Spread the rice in a shallow baking pan and place it in the freezer for 10 minutes to chill slightly.
- Meanwhile, place the water, broth, ginger, and garlic in a medium skillet. Bring to a boil over high heat. Reduce the heat to low, cover, and simmer for 5 minutes. Add the turkey, cover, and cook, stirring frequently, for 4 minutes, or until the turkey is no longer pink. Using a slotted spoon, remove the turkey to a plate; cover loosely with waxed paper to keep it moist.
- Increase the heat to high and return the broth to a boil. Boil for 6 minutes, or until the broth is thickened and reduced to about 1/4 cup.
- In a large bowl, whisk together the peanut butter, lime juice, honey, and salt. Whisk in the reduced broth and continue whisking until smooth (add a few drops of hot water if the mixture becomes too thick). Add the rice, turkey and any accumulated juices, cabbage, pepper, onion, and mint. Toss to coat well.
- Arrange the spinach or kale on a platter. Mound the salad in the center and sprinkle with the peanuts.