Ingredients (serves 6):

To Cook in the Rice Cooker:

• 1 cup (rice measuring cup) short grain brown rice
• Water to fill to water level 1 for brown rice

To Prepare Separately:

• 1 Tbsp. olive oil
• 1 medium onion, diced
• 12 oz. lean ground turkey
• Sea salt and freshly ground pepper to taste
• 1 cup ketchup
• 2 Tbsp. yellow mustard
• 1/8 tsp. cayenne pepper
• 2 tsp. brown sugar
• 1 Tbsp. tomato paste
• 1-1/2 tsp. red wine vinegar
• 6 soft sandwich rolls

Measure rice accurately using the measuring cup that came with your rice cooker and place in the inner cooking pan. Rinse quickly once and drain.

Add water by filling up to the water scale marked “1” for “Brown Rice”. Cook the rice using the “Brown Rice” setting.

While rice is cooking, set a heavy-based sauté pan on stove top over medium-high heat, add olive oil and sauté onions for 2-3 minutes until translucent.

Add ground turkey, season well with salt and pepper and brown well, breaking it up with a wooden spoon – about 7-10 minutes.

Add ketchup, mustard, cayenne pepper, brown sugar and tomato paste. Reduce heat and simmer for 10-12 minutes, or until mixture is thick but not dry.

When brown rice is finished cooking, add to the sauté pan and stir to combine with turkey mixture. Add red wine vinegar, adjust seasoning if needed and serve on rolls.