Ingredients

• 6 medium scallions, trimmed and chunked (include some green tops)
• 1/3 cup packed fresh cilantro sprigs
• 1 (5-inch) stalk lemongrass, cleaned and thickly sliced, or the zest of 1/2 medium lemon, removed in strips with a vegetable peeler
• 2 medium garlic cloves
• 1 pound ground turkey (preferably a 50 to 50 mix of light and dark meat)
• 1/2 cup instant brown rice (right out of the box)
• 1 (14-ounce) can unsweetened low-fat coconut milk
• 3/4 cup Thai peanut sauce
• 2 teaspoons Asian toasted sesame oil
• 1 tablespoons raw (turbinado) sugar
• 6 fresh cilantro sprigs, optional

Instructions

1. Preheat the oven to 400 degrees F. Coat 6 muffin-pan cups with nonstick cooking spray and set aside.
2. Pulse the scallions, cilantro, lemongrass, and garlic 8 to 10 times in a food processor fitted with the chopping blade (or in an electric blender) until finely chopped.
3. Scrape into a large bowl, add the turkey, rice, 1/2 cup each of the coconut milk and peanut sauce, and the sesame oil ad mix thoroughly with your hands.
4. Pack the turkey mixture into the muffin-pan cups and bake until an instant-read thermometer inserted into the center of a loaf registers 170 degrees F, 30 to 35 minutes.
5. Meanwhile, make a sauce by whisking the remaining coconut milk with the remaining peanut sauce and the sugar.
6. To serve, unmold the loaves onto a heated platter and garnish with a sprig of cilantro, if desired. Pass the sauce – either at room temperature or slightly warmed.