avec riz aux oignons verts
Ce bol copieux de dinde déborde d’ingrédients sains et nourrissants! Nous avons même ajouté des épinards au mélange de dinde pour une touche encore plus santé. Les radis marinés et la sauce sucrée et épicée au chipotle et au miel rendent chaque bouchée inoubliable.
Allergens
Utensils
Tags
Dinde hachée
250 g
Sel d'ail
1 tsp
Riz basmati
0.75 cup
Mini concombres
1 unit(s)
Oignons verts
2 unit(s)
Poivron
1 unit(s)
Bébés épinards
28 g
Sauce au chipotle
2 tbsp
Miel
1 unit(s)
Épices à enchilada
1 tbsp
Vinaigre de vin blanc
1 tbsp
Poivre
0.125 tsp
Sel
0.125 tsp
Huile
2 tsp
- Add 1 1/4 cups (2 1/2 cups) water and half the garlic salt to a medium pot. Cover and bring to a boil over high heat.
- Once boiling, add rice, then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min.
- Remove from heat. Set aside, still covered.
- Meanwhile, thinly slice cucumber.
- Thinly slice green onions.
- Core, then cut pepper into 1/2-inch pieces.
- Roughly chop spinach. (TIP: Place spinach in a bowl, then roughly chop using a pair of kitchen shears or scissors!)
- Combine chipotle sauce and 2 tsp (4 tsp) honey in a small bowl.
- Add vinegar, remaining honey, 1 tbsp (2 tbsp) water and a pinch of salt to a medium microwavable bowl. (NOTE: This is your pickling liquid.)
- Microwave in 15-sec increments, stirring between each, until salt dissolves.
- Add cucumbers to pickling liquid. Season with pepper, then stir to combine.
- Place in the fridge to cool.
- Heat a large non-stick pan over medium-high heat.
- When the pan is hot, add 1 tsp (2 tsp) oil, then peppers. Season with salt and pepper.
- Cook, stirring occasionally, until tender, 4-5 min.
- Remove from heat, then transfer to a plate.
- Reheat the same pan over medium.
- When the pan is hot, add 1 tsp (2 tsp) oil, then turkey. Season with remaining garlic salt and pepper.
- Cook, breaking up turkey into smaller pieces, until no pink remains, 4-5 min.**
- Add 1 tbsp (2 tbsp) water, Enchilada Spice Blend and spinach. Stir until spinach wilts, 1 min.
- Remove from heat.
- Fluff rice with a fork, then stir in half the green onions.
- Divide green onion rice between bowls.
- Top with turkey, peppers, cucumbers and some pickling liquid.
- Drizzle chipotle-honey sauce over top.
- Sprinkle with remaining green onions.
610
kcal
Calories
17
g
Fat
3.5
g
Saturated Fat
81
g
Carbohydrate
15
g
Sugar
5
g
Dietary Fiber
32
g
Protein
110
mg
Cholesterol
1200
mg
Sodium
0.1
g
Trans Fat
900
mg
Potassium
175
mg
Calcium
5
mg
Iron
avec riz aux oignons verts
avec riz aux oignons verts et radis marinés
