with Mexican-Inspired Corn Slaw and Wild Rice
Calorie Smart (650kcal or less) is based on a per serving calculation of the recipe's kilocalorie amount. Ingredients: Ground turkey • Thaw-friendly corn (corn, modified vinegar) • Wild rice medley (parboiled rice, wild rice) • Red cabbage • Sour cream (milk ingredients, modified milk ingredients, modified cornstarch, sodium phosphate, sodium citrate, carrageenan, locust bean gum, guar gum, microbial enzyme, bacterial culture, propylene glycol alginate, xanthan gum) (milk) • Feta cheese (pasteurized milk, partly skimmed milk, modified milk ingredients, water, salt, lipase, bacterial culture, microbial enzyme, cellulose, potassium sorbate, lactic acid, natamycin, calcium chloride) (milk) • Tex mex paste (tomato paste, tomato blend (tomatoes, tomato juice, citric acid, calcium chloride), salt, water, vegetable oil, sugars (sugar, maltodextrin), chipotle peppers, onions, chili peppers, vinegar, smoked paprika, paprika oleoresin, modified corn starch, garlic powder, mustard, cocoa powder, rice vinegar, onion powder, seasoning, spices, herbs, natural flavour, xanthan gum, acetic acid) (mustard) • White wine vinegar (wine vinegar, potassium metabisulfite) (sulphites) • Mexican seasoning (spices, paprika powder, sugar (sugar, maltodextrin), salt, tomato powder, garlic powder, herbs, canola oil, silicon dioxide) • Green onion.
Allergens
Utensils
Tags
Ground Turkey
250 g
Tex-Mex Paste
1 tbsp
Mexican Seasoning
8 g
Corn Kernels
113 g
Red Cabbage, shredded
56 g
White Wine Vinegar
1 tbsp
Green Onion
1 unit(s)
Feta Cheese, crumbled
0.25 cup
Sour Cream
43 mL
Wild Rice Medley
0.5 cup
Oil
3.5 tsp
Pepper
0.125 tsp
Salt
0.375 tsp
- Before starting, wash and dry all produce.
- Using a strainer, rinse wild rice medly until water runs clear.
- In a medium pot, stir together wild rice medley, 1 cup (2 cups) water and 1/4 tsp (1/2 tsp) salt. Bring to a boil over high.
- Once boiling, reduce heat to medium-low. Cover and cook for 20-22 min, until rice is tender and water is absorbed.
- Remove from heat. Set aside, still covered.
- Meanwhile, thinly slice green onion.
- To a medium bowl, add 2 tsp (4 tsp) vinegar and 2 tsp (4 tsp) oil. (TIP: Add 1/4 tsp [1/2 tsp] sugar, if you like.)
- Season with salt and pepper, then whisk until combined.
- Add cabbage, then toss to combine.
- Meanwhile, heat a large non-stick pan over medium-high.
- While the pan heats, pat corn dry with paper towels.
- When hot, add corn to the dry pan. Cook for 5 min, stirring occasionally, until dark brown in spots.
- Add half the Mexican Seasoning. Cook for 15 sec, stirring often, until fragrant.
- To the medium bowl with slaw, add corn, then toss to combine.
- Carefully wipe the pan clean.
- Return the same pan to medium-high.
- When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then turkey. Cook for 4-5 min, breaking up turkey into smaller pieces, until no pink remains.**
- Add Tex-Mex paste, remaining Mexican Seasoning and 2 tbsp (4 tbsp) water.
- Cook for 30 sec-1 min, stirring often, until fragrant and no longer watery.
- Season with pepper.
- To a small bowl, add sour cream, remaining vinegar and 1 tsp (2 tsp) water.
- Season with salt and pepper, then stir to combine.
- To the pot with wild rice medley, add half the green onions. Fluff with a fork.
- Divide wild rice medley between bowls. Top with slaw and turkey.
- Sprinkle feta and remaining green onions over top.
- Dollop crema over bowls.
600
kcal
Calories
23
g
Fat
6
g
Saturated Fat
60
g
Carbohydrate
7
g
Sugar
4
g
Dietary Fiber
35
g
Protein
115
mg
Cholesterol
1330
mg
Sodium
0.1
g
Trans Fat
950
mg
Potassium
150
mg
Calcium
2.3
mg
Iron
with Mexican-Inspired Corn Slaw and Wild Rice
with Mexican-Inspired Corn Slaw and Wild Rice
with Mexican-Inspired Corn Slaw and Wild Rice
with Mexican-Inspired Corn Slaw and Wild Rice
with Mexican-Inspired Corn Slaw and Wild Rice
