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Makes 6 servings
- 1 tablespoon olive oil
- ¼ cup minced onion
- 1 clove garlic, minced
- ½ pound ground turkey
- 1½ cups cooked brown rice
- ¼ cup currants or raisins
- ½ teaspoon salt
- ¼ teaspoon marjoram
- ¼ teaspoon ground cumin
- ⅛ teaspoon fennel seed
- ⅛ teaspoon freshly ground black pepper
- ⅛ teaspoon turmeric
- pinch of ground red pepper
- 1 egg
- 1 large head romaine lettuce
- 1½ cups chicken broth
Lemon Sauce Edit
- 1 tablespoon fresh lemon juice
- 2 tablespoons olive oil
- 3 dropshot pepper sauce
- lemon slices for garnish
- Cook onion and garlic in olive oil until transparent in small skillet over medium heat. Cool.
- Combine Turkey, rice, currants, salt, spices, egg and Onion in large bowl. Blend well.
- Separate lettuce leaves and wash. Blanch leaves by dipping each in boiling water for 5 seconds. Drain leaves on paper towels.
- To make rolls, place the leaf on flat surface. Trim down stiff center vein. Spoon 2 tablespoons of turkey-rice mixture across the bottom third of the leaf. Fold the sides over the mixture and roll. Repeat procedure with remaining filling. (With smaller leaves you may need to combine two leaves to make the roll.)
- Place lettuce rolls seam side down in steamer containing the boiling chicken broth.
- Cover and steam 20 minutes. (Or, gently simmer rolls in chicken broth for 20 minutes.)
- Cool lettuce rolls.
- Arrange on a serving platter and just before serving, top with a blended sauce of lemon juice, olive oil and pepper sauce.
- Garnish with lemon slices.