Thai Larb

• Canola oil spray
• 1 cup jasmine rice
• 1 cup broth (beef, chicken, or vegetable) or water
• Grated zest of 1 lime (about 1 tablespoon)
• Grated zest of 1 lemon (about 1 tablespoon)
• 1/4 cup fresh lime juice
• 1 tablespoon fresh lemon juice
• 1 tablespoon fish sauce or soy sauce
• 1 tablespoon rice vinegar
• 1 1/2 teaspoons light brown sugar
• 1 teaspoon minced jalapeno chile
• 1/8 teaspoon red pepper flakes
• 2 scallions, white and green parts, chopped
• 1/2 red or orange bell pepper, cored, seeded, and diced
• 1/4 cup chopped fresh mint
• 1/2 to 3/4 pound ground meat (beef, poultry, or pork)
• 1/4 head green cabbage, chopped (about 2 cups)
• 1 cup snow peas

1. Preheat the oven to 450F.
2. Spray the inside and lid of a cast-iron Dutch oven with canola oil.
3. Rinse the rice in a strainer under cold water until the water runs clear.
4. Tip the rice into the pot, add the liquid, and stir to make an even layer.
5. In a medium bowl, combine the lime and lemon zest, lime and lemon juice, fish sauce, rice vinegar, brown sugar, jalapeno, red pepper flakes, scallions, bell pepper, and mint.
6. Whisk until the sugar dissolves.
7. Add the meat to the mixture and stir with a fork to break up the meat and incorporate the mint mixture throughout.
8. Drop forkfuls of the meat mixture into the pot, arranging them evenly but without packing them together.
9. Add a thick layer of cabbage and top with the snow peas.
10. Cover and bake for 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven.
11. Serve immediately.
12. Calories: 652
13. Protein: 35g
14. Carbohydrates: 81g
15. Fat: 21g
16. Cholesterol: 99mg
17. Sodium: 123mg
18. Fiber: 4g

canola oil spray, jasmine rice, broth, lime, lemon, lime juice, lemon juice, fish sauce, rice vinegar, light brown sugar, jalapeno chile, red pepper, scallions, red, fresh mint, ground meat, green cabbage, snow peas

Taken from www.epicurious.com/recipes/food/views/thai-larb-378816 (may not work)