Turkey Larb with Toasted Rice Powder and Fresh Mint

Place 2 tablespoons of uncooked jasmine rice in a dry skillet over medium heat. Toast, shaking the pan constantly, until the grains are deep golden brown and fragrant. Remove from heat and grind into a coarse powder using a mortar and pestle.

In the same skillet, add the ground turkey. Sauté over medium-high heat, breaking it up with a wooden spoon until cooked through and slightly browned. Remove from heat and toss in a large mixing bowl with a generous splash of fish sauce, lime juice, the prepared palm sugar, and a handful of finely sliced green bell peppers.

Fold in the fresh spinach just until it begins to wilt from the residual heat of the meat. Stir in the toasted rice powder, which will add a nutty crunch and help bind the juices.

Serve immediately alongside a steaming portion of jasmine rice. Garnish heavily with fresh mint leaves and serve with extra lime wedges on the side.