avec salade hachée et yogourt citronné
Ingrédients : Bœuf haché • Poivron • Riz basmati • Yogourt grec (lait écrémé, crème, cultures bactériennes actives) (lait) • Tomates Roma • Citron • Feta (lait pasteurisé, lait partiellement écrémé, eau, sel, lipase, culture bactérienne, enzyme microbienne, cellulose, natamycine, chlorure de calcium) (lait) • Échalotes frites (oignon, huile de palme, farine de blé, sel) (blé) • Concentré de bouillon de légumes (concentrés de jus de légumes (tomate, champignon, oignon, carotte, céleri), sucres (sucre, maltodextrine), sel, extrait de levure) • Puree d'ail (ail, eau, huile de soja, acide citrique, acide phosphorique, gomme xanthane, sorbate de potassium, benzoate de sodium) • Mélange d’épices turc (paprika en poudre, épices, oignon en poudre, ail en poudre, sel, herbes, oléorésine de paprika, huile de canola, dioxyde de silicium) (sulfites) • Persil.
Allergens
Utensils
Tags
Bœuf haché
250 g
Riz basmati
0.75 cup
Poivron
1 unit(s)
Tomato
1 unit(s)
Citron
0.5 unit(s)
Purée d’ail
1 tbsp
Épices turques
8 g
Yogourt grec
1 unit(s)
Feta, émietté
0.25 cup
Concentré de bouillon de légumes
2 unit(s)
Persil
3.5 g
Échalotes frites
28 g
Sel
0.38 tsp
Poivre
0.25 tsp
Huile
2 tbsp
Sucre
0.5 tsp
- Before starting, lightly oil the grill. While you prep, preheat the grill to medium-high (approx. 450°F).
- Wash and dry all produce.
- To a medium pot, add 1 1/4 cups (2 1/2 cups) water, 1/8 tsp (1/4 tsp) salt and broth concentrates. 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 the pot from heat. Set aside, still covered.
- Meanwhile, core, then quarter pepper. Add peppers to a plate, then drizzle with 1/2 tbsp (1 tbsp) oil. Season with salt and pepper, then toss to coat.
- Zest, then juice half the lemon (whole lemon for 4 servings). Cut any remaining lemon into wedges.
- Cut tomatoes into 1/2-inch pieces.
- To a small bowl, add yogurt, half the lemon zest, 2 tbsp (1/4 cup) water and 1/8 tsp (1/4 tsp) garlic puree. (Like things garlicky? Add more puree.)
- Season with salt and pepper, then whisk until smooth.
- To a medium bowl, add tomatoes, 1/2 tbsp (1 tbsp) lemon juice, 1/2 tsp (1 tsp) sugar and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then stir to combine.
- In another medium bowl, add beef, Turkish Spice Blend, half the crispy shallots, remaining garlic puree and 1/8 tsp (1/4 tsp) salt. Season with pepper, then combine.
- Form into 8 (16) equal-sized 2-inch patties. Transfer patties to a plate, then drizzle 1/2 tbsp (1 tbsp) oil over top. Turn to coat.
- When the rice is done, bring patties, peppers and a clean plate out to the grill.
- To one side of the grill, add peppers. Close lid and grill peppers for 4-5 min, flipping once, until tender. Return peppers to the same plate.
- Meanwhile, add patties to the other side of the grill. Close lid and grill patties for 2-3 min per side, until cooked through.** Transfer patties to a clean plate.
- Cut grilled peppers into 1/2-inch pieces.
- To the bowl with tomatoes, add peppers, then toss to combine.
- Fluff rice with a fork. Stir in remaining lemon zest.
- Divide rice between bowls. Top with patties and marinated veggies.
- Drizzle with lemony yogurt and sprinkle with feta.
- Tear parsley over top and sprinkle with remaining crispy shallots.
- Squeeze a lemon wedge over top, if you like.
840
kcal
Calories
42
g
Fat
15
g
Saturated Fat
83
g
Carbohydrate
10
g
Sugar
5
g
Dietary Fiber
40
g
Protein
90
mg
Cholesterol
1190
mg
Sodium
0.5
g
Trans Fat
850
mg
Potassium
200
mg
Calcium
5.5
mg
Iron
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