Thai Turkey & Wheat Berry Lettuce Wraps

Working here at the Co-op has turned me into a slight grain-iac. Have you seen all of those grains we have to offer? I can barely keep up. Wheat berries are my new favorite. They are rich and nutty, and  so darn good for you! This recipe is fresh and summery and since warmth has FINALLY arrived in Grand Marais, you can eat these outside on the deck, and watch the ice melt off of the lake. You could leave out the turkey in this recipe, and just sub in more wheat berries if you want to keep it vegetarian. You could also just eat this recipe straight up as a salad, and skip the lettuce leaves wrap.


Thai Turkey & Wheat Berry Lettuce Wraps

1 lb ground turkey (I used Ferndale Market ground turkey from Cannon Falls, MN- turkeys raised without antibiotics + free ranging deliciousness!)
3/4 cup cooked wheat berries
2 Tablespoons olive oil
1/2 onion, minced
2 cloves garlic, minced
1-1 inch knob of ginger, peeled and minced
2 Tablespoons tamari
1 Tablespoon fish sauce
1-2 Tablespoons fresh lime juice
1 Tablespoon toasted sesame oil
1 Tablespoon peanut butter
1/2 Tablespoon honey
2 tsp chili paste
salt & pepper to taste

Lettuce leaves- I used red leaf lettuce from Victous Farms in Silver Bay, MN.

Fresh basil and mint, chopped for garnish

 

In a non-stick skillet, heat the olive oil. Add the turkey, season with salt and pepper and cook over medium-high heat, stirring until cooked through, about 5 minutes.

  Add the onion, garlic, and ginger and sauté a few more minutes until the onions begin to turn translucent.

Turn the heat down to low, and add the remaining ingredients, creating the sauce in the pan. Remove from heat.

Spoon the warm turkey & wheat berry salad into the lettuce cups. Serve with fresh lime wedges and a sprinkling of fresh basil and mint on top. Roll 'em up and eat them! Belly up!!