Hindi Sauté and Brown Rice Plate

Rinse the brown rice thoroughly with plenty of water and place in a colander. In a small pot, bring 2 cups of water and a pinch of salt to a boil. After the water boils, reduce the heat, cover, and let the brown rice cook for approximately 20-25 minutes until soft. After cooking, remove from the heat and let it steam for 5 minutes.

Cut the turkey breast into bite-sized pieces of equal size. Heat a wide pan over medium heat and add olive oil.

Add the chopped turkey meat to the pan. Sauté for approximately 5-7 minutes until the meat releases its juices and they evaporate.

When the meat begins to release its juices, add the grated fresh ginger and a few drops of sesame oil to the pan. Season with black pepper and salt, and continue to sauté for 3-4 more minutes until the meat is fully colored and lightly browned.

Place the prepared hot brown rice on one side of a wide serving platter and the abundant greens on the other side.

Serve by carefully transferring the sautéed fresh ginger turkey meat onto or next to the brown rice.