Heart-Healthy Larb
With its vibrant flavors and nourishing ingredients, Heart-Healthy Larb is a guilt-free twist on a classic Southeast Asian dish that's perfect for clean eating. This savory recipe combines lean ground turkey breast, hearty brown rice, and a medley of fresh herbs like mint and cilantro, all tossed in a tangy lime-chili dressing. It's light yet satisfying, thanks to the crisp romaine lettuce leaves, juicy cherry tomatoes, and refreshing cucumber slices that complete the dish. Crafted with low-sodium chicken broth and packed with protein and fiber, this quick and easy larb is a wholesome option for a nutritious lunch or dinner. Ready in just 35 minutes and serving up to four, it's the ultimate heart-healthy recipe for those looking to enjoy bold flavors while prioritizing wellness. Keywords: heart-healthy recipe, low-sodium larb, ground turkey larb, healthy Southeast Asian food, quick larb recipe.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 450 g Ground turkey breast
- 120 g Brown rice
- 240 ml Low-sodium chicken broth
- 2 medium Shallots
- 3 stalks Green onions
- 20 g Fresh mint leaves
- 20 g Fresh cilantro leaves
- 60 ml Lime juice
- 30 ml Fish sauce
- 5 g Chili powder
- 2 cloves Garlic
- 12 leaves Romaine lettuce leaves
- 1 medium Cucumber
- 200 g Cherry tomatoes
Instructions
Start by cooking the brown rice: rinse 120g of brown rice under cold water. In a pot, bring 240ml of low-sodium chicken broth to a boil, add the rinsed rice, reduce the heat to low, cover, and let simmer for 30-35 minutes or until the rice is tender. Set aside when done.
While the rice is cooking, finely chop 2 medium shallots and 2 cloves of garlic.
Heat a non-stick skillet over medium heat. Add the ground turkey breast and cook, breaking it apart with a spoon, until it's fully cooked and no longer pink, about 5-7 minutes.
Once the turkey is cooked, add the chopped shallots and garlic to the skillet. Stir well and cook for another 2 minutes until the shallots become translucent.
In a small bowl, mix 60ml lime juice, 30ml fish sauce, and 5g chili powder to create the dressing.
Remove the turkey mixture from heat and transfer it to a large bowl. Stir in the cooked brown rice.
Add 20g of fresh mint leaves and 20g of cilantro leaves, both finely chopped, along with 3 sliced stalks of green onions to the turkey and rice mixture.
Pour the lime-chili dressing over the larb mixture and gently toss everything together until well combined.
Prepare the vegetables: slice the cucumber into thin rounds and halve the cherry tomatoes.
Serve the larb on individual plates alongside crisp romaine lettuce leaves, cucumber slices, and halved cherry tomatoes for a refreshing and crunchy accompaniment.
Nutrition Facts
Calories |
1048 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.0 g | 13% | |
| Saturated Fat | 2.8 g | 14% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 315 mg | 105% | |
| Sodium | 3066 mg | 133% | |
| Total Carbohydrate | 78.7 g | 29% | |
| Dietary Fiber | 15.7 g | 56% | |
| Total Sugars | 22.1 g | ||
| Protein | 142.0 g | 284% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 362 mg | 28% | |
| Iron | 12.9 mg | 72% | |
| Potassium | 3215 mg | 68% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
