HOISIN TURKEY WITH ROASTED PINE NUTS
IN LETTUCE CUPS1/2 cup pine nuts 1 pound ground turkey I teaspoon cornstarch 7 ounces hoisin sauce 2 1/2 cups cooked wild rice 8 iceberg lettuce leaves Preheat the oven to 400deg.. On a rimmed cookie sheet, toast the pine nuts for 8 to 10 minutes or until golden brown. Set aside. In a large skillet, saute the ground turkey over medium-high heat, stirring, until it changes color and is cooked through. Drain well and return to the pan. Stir in the cornstarch and hoisin sauce. Heat and stir over medium heat until bubbly. Add the pine nuts and the rice and stir until heated through. Spoon 1/3 cup of the hot turkey mixture onto each lettuce leaf. Serves 8 as an appetizer Excerpted from Killer Pancake by Diane Mott DavidsonCopyright © 1996 by Diane Mott Davidson. Excerpted by permission of Crimeline, a division of Random House, Inc. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
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