Ingredients
Pilaf
- 2 cups cooked pearled sorghum grain (or brown rice or quinoa)
- ¼ cup minced cilantro
- ¼ cup minced scallions
- 2 teaspoons olive oil
- Salt and pepper, to taste
Turkey Filling
- 1 tablespoon olive oil
- ½ cup minced scallion whites
- 2 tablespoons minced serrano chiles
- 4 teaspoons minced fresh ginger
- 2 teaspoons minced fresh garlic
- 2 teaspoons five-spice powder
- 1 cup low-sodium chicken or bone broth
- 6 tablespoons orange marmalade
- 2 tablespoons low-sodium soy sauce
- 4 cups chopped cooked turkey (about 1 pound) or chicken
- 2 ½ cups thinly sliced celery
- ½ cup sliced scallion greens
To Serve
- 1 savoy cabbage, leaves separated
- 2 cups sliced Asian pears
- Sliced serrano or fresno chile and sliced scallions for garnish
Instructions
- Prepare the Pilaf: In a bowl, combine the cooked pearled sorghum grain, minced cilantro, minced scallions, and 2 teaspoons olive oil. Season the mixture with salt and pepper to taste, then set aside to allow flavors to meld.
- Cook Aromatics: Heat 1 tablespoon of olive oil in a large sauté pan over medium heat. Add minced scallion whites, serrano chiles, fresh ginger, and garlic to the pan. Sauté until softened and fragrant, about 2 to 3 minutes.
- Add Spices: Sprinkle in the five-spice powder and cook for an additional 30 seconds while stirring continuously to release the spice’s aroma.
- Deglaze and Make Sauce: Pour in the low-sodium chicken or bone broth to deglaze the pan, scraping up any browned bits. Then stir in the orange marmalade and soy sauce. Let the sauce cook down, stirring occasionally, until it thickens and becomes syrupy, which should take about 6 minutes.
- Add Turkey and Celery: Stir in the chopped cooked turkey and sliced celery. Cook together until heated through, about 1 to 2 minutes. Remove the pan from heat.
- Finish Filling: Stir in the sliced scallion greens and season with additional salt and pepper to taste. Mix well to combine all the flavors.
- Assemble Wraps and Serve: Spoon portions of the prepared pilaf and turkey filling into individual savoy cabbage leaves. Top each wrap with slices of Asian pear, additional scallion greens, and sliced serrano or fresno chiles to garnish. Serve immediately and enjoy a fresh, flavorful meal.
Notes
- Feel free to substitute the pearled sorghum with brown rice or quinoa if preferred.
- Adjust the amount of serrano chilies according to your preferred spice level.
- Use low-sodium broth and soy sauce to control the saltiness of the dish.
- For a vegetarian version, substitute turkey with cooked tofu or tempeh and use vegetable broth.
- Savoy cabbage leaves work well as wraps because of their tender texture; Napa cabbage can be used as an alternative.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Chinese
- Diet: Low Salt
