Thai Larb

Directions

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