Dinner recipe
Golden turkey mince with ginger, garlic, basil, peppers and green beans over fluffy lime rice.
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Ingredients
saucepan with lid, large frying pan, fine grater, small bowl
Method
Trim and cut the green beans into 3cm lengths. Deseed and thinly slice the red peppers, grate the garlic and fresh ginger, and pick the basil leaves, roughly chopping half.
Rinse the basmati rice until the water runs mostly clear. Put it in a saucepan with 600ml water and the salt. Bring to the boil, cover and simmer over a low heat for 12 minutes. Remove from the heat, rest covered for 8 minutes, then fluff with finely grated zest and juice of 1 lime.
Heat 2 tablespoons vegetable oil in a large frying pan over a high heat. Add the turkey mince, spread it out and leave for 2 minutes, then break it up and cook for 5 to 6 minutes until golden with no pink meat remaining.
Add the green beans and peppers to the turkey and stir-fry for 5 minutes until the beans are bright and the peppers have softened at the edges. Stir in the garlic and ginger for 1 minute.
Mix the soy sauce, honey and 2 tablespoons juice from the remaining lime. Pour into the pan and toss for 2 to 3 minutes until the turkey is glossy and the sauce clings. Fold through the chopped basil.
Divide the lime rice between four bowls and spoon over the fragrant turkey, peppers and green beans. Tear over the reserved basil leaves and serve with the remaining lime wedges.
