avec amandes et tomates
Ingrédients : Dinde hachée • Riz brun à cuisson rapide • Petites tomates • Maïs facile à décongeler (maïs, vinaigre modifié) • Limes • Échalote • Amandes • Coriandre • Ail.
Allergens
Utensils
Tags
Dinde hachée
250 g
Riz brun à cuisson rapide
1 cup
Lime
1 unit
Petites tomates
113 g
Coriandre
7 g
Gousses d'ail
1 unit
Échalote
1 unit
Maïs en grains
113 g
Amandes, tranchées
28 g
Huile
2 tbsp
Sel
0.125 tsp
- Before starting, wash and dry all produce.
- To a medium pot, add 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high.
- To the boiling water, stir in rice, then reduce heat to low. Cover and cook for 18-20 min, until rice is tender and water is absorbed. Remove from heat. Set aside, still covered.
- Halve tomatoes.
- Roughly chop cilantro.
- Peel, then mince or grate garlic.
- Peel, then mince shallot.
- Zest, then juice half the lime. Cut remaining lime into wedges.
- In a large bowl, whisk together lime juice and 1 tbsp (2 tbsp) olive oil. Season with salt and pepper, if you like.
- Add tomatoes, shallots, half the lime zest and half the cilantro, then toss to coat. Set aside.
- In a large non-stick pan, heat 1 tbsp (2 tbsp) oil over medium-high.
- When the pan is hot, add turkey and corn. Cook for 3-5 min, breaking up turkey into smaller pieces, until no pink remains.**
- Add almonds and garlic. Cook for 2 min, stirring often, until fragrant. Season with salt and pepper, if you like.
- Fluff rice with a fork. Add remaining lime zest and remaining cilantro. Season with salt and pepper, if you like, then stir to combine.
- Divide rice between plates. Top with turkey mixture, then tomatoes.
- Squeeze a lime wedge over top.
750
kcal
Calories
30
g
Fat
4
g
Saturated Fat
85
g
Carbohydrate
9
g
Sugar
8
g
Dietary Fiber
37
g
Protein
95
mg
Cholesterol
260
mg
Sodium
0
g
Trans Fat
1150
mg
Potassium
75
mg
Calcium
3
mg
Iron
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