Grilled Turkey Kefta with Herbed Wild Rice and Fresh Cilantro Salsa

Rinse wild rice under cold water until clear. Combine with water in a saucepan, bring to a boil, then reduce to a low simmer, covered, for 45 minutes until tender and slightly popped open.

In a bowl, mix ground turkey with the minced fresh ginger and half of the chopped cilantro. Form into 4-inch long log-shaped skewers (kefta).

Preheat your grill or a heavy-bottomed grill pan to medium-high heat. Lightly brush with oil. Grill the turkey kefta for about 5-6 minutes per side. You are looking for a deep, charred mahogany color on the outside and an internal temperature of 165 deg F (74 deg C).

While the meat rests for 3 minutes, toss the cooked wild rice with the remaining fresh cilantro and the diced tomatoes with lime and cilantro, allowing the heat of the rice to gently soften the tomatoes.

Plate the turkey kefta alongside the vibrant, herb-flecked wild rice. Garnish with an extra sprinkle of fresh cilantro and a squeeze of lime to brighten the dish.