avec riz aux oignons verts et radis marinés
Ingrédients : Dinde haché • Poivron • Riz basmati • Sauce au chipotle (lait, soya, œuf, moutarde) (eau, huile de canola et/ou de soya, sucres (sucre, mélasse de fantaisie), pâte de tomates, vinaigre, sel, ail déshydraté, poudre de chili, crème sure en poudre [substances laitières modifiées, culture bactérienne, acide lactique, acide citrique, tocophérols, palmitate d'ascorbyle], fécule de maïs modifiée, jaune d'œuf congelé, acide lactique, babeurre en poudre, poudre d'oignon, farine de moutarde, piment ancho, paprika fumé, jus de citron concentré, oléorésine de paprika, polysorbate 60, caramel, sorbate de potassium, benzoate de sodium, lécithine de soya, gomme xanthane, EDTA de calcium disodique, épices, extrait d'épices) • Épinards • Miel • Vinaigre de vin blanc (sulfites) (vinaigre de vin, métabisulfite de potassium) • Radis • Mélange d’épices à enchilada (sulfites) (épices, sucre (sucre, maltodextrine), sel, poudre d'ail, poudre de tomate, poudre de paprika, acide citrique, huile de canola, oléorésine de paprika, dioxyde de silicium) • Oignon vert • Sel d'ail (sel, poudre d'ail, dioxyde de silicium).
Allergens
Tags
Dinde hachée
250 g
Sel d'ail
4 g
Riz basmati
0.75 cup
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
8 g
Vinaigre de vin blanc
1 tbsp
Radis
2 unit(s)
Poivre
0.125 tsp
Sel
0.125 tsp
Huile
2 tsp
Sucre
0.25 tsp
- Before starting, wash and dry all produce.
- To a medium pot, add 1 1/4 cups (2 1/2 cups) water and half the garlic salt. Cover and bring to a boil over high.
- Using a strainer, rinse rice until water runs clear.
- To the boiling water, stir in rice, then reduce heat to low. Cover and cook for 13-15 min, until rice is tender and water is absorbed.
- Remove from heat. Set aside, still covered.
- Meanwhile, cut radishes into 1/4-inch rounds.
- 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.)
- In a small bowl, combine chipotle sauce and honey.
- To a medium microwavable bowl, add vinegar, 1/4 tsp (1/2 tsp) sugar, 1 tbsp (2 tbsp) water and a pinch of salt. (NOTE: This is your pickling liquid.)
- Microwave in 15-sec bursts, stirring between each, until salt dissolves.
- Add radishes 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.
- When hot, add 1 tsp (2 tsp) oil, then peppers. Season with salt and pepper.
- Cook for 4-5 min, stirring occasionally, until tender.
- Remove from heat, then transfer to a plate.
- Reheat the same pan over medium.
- When hot, add 1 tsp (2 tsp) oil, then turkey. Season with remaining garlic salt and pepper.
- Cook for 4-5 min, breaking up turkey into smaller pieces, until no pink remains.**
- Add 1 tbsp (2 tbsp) water, Enchilada Spice Blend and spinach. Stir for 1 min, until spinach wilts.
- 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, radishes and some pickling liquid.
- Drizzle chipotle-honey sauce over top.
- Sprinkle with remaining green onions.
600
kcal
Calories
15
g
Fat
2
g
Saturated Fat
79
g
Carbohydrate
14
g
Sugar
4
g
Dietary Fiber
33
g
Protein
95
mg
Cholesterol
1200
mg
Sodium
0
g
Trans Fat
800
mg
Potassium
50
mg
Calcium
3.5
mg
Iron
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