avec salsa de tomates et de feta
Ingrédients : Halloumi (lait de vache pasteurise, lait de chèvre et de brebis pasteurisé, présure, sel, enzyme microbienne, chlorure de calcium, menthe séchée) (lait) • Riz étuvé • Oignon rouge • Tomates Roma • Citron • Épinards • Feta (lait pasteurisé, lait partiellement écrémé, substances laitières modifiées, eau, sel, lipase, culture bactérienne, enzyme microbienne, cellulose, sorbate de potassium, acide lactique, natamycine, chlorure de calcium) (lait) • Bouillon de poulet en poudre (sel, sucres (dextrose, extrait sec de sirop de maïs, sucre), graisse de poulet, amidon de maïs, protéines végétales hydrolysées(maïs, soja), oignon déshydraté, extrait de levure, épices et herbes, extraits d'épices, poulet déshydraté, acide citrique, extrait de curcuma, curcuma, inosinate disodique, guanylate disodique, arôme naturel) (soya) • Ail • Poivre au citron (sucre (sucre, maltodextrine), poivre noir, sel, ail granulé, jus de citron en poudre (extrait sec de sirop de maïs, extrait sec de jus de citron, huile de citron, dioxyde de silicium), granulés de zeste de citron, épices, fines herbes, acide citrique, huile de canola, dioxyde de silicium).
Allergens
Utensils
Tags
Haloumi
1 unit(s)
Riz étuvé
0.75 cup
Oignon rouge
1 unit(s)
Gousses d'ail
2 unit(s)
Bébés épinards
56 g
Tomato
1 unit(s)
Bouillon de poulet en poudre
7.5 g
Poivre au citron
6 g
Feta, émietté
0.25 cup
Citron
1 unit(s)
Sucre
0.125 tsp
Beurre
1 tbsp
Poivre
0.063 tsp
Sel
0.313 tsp
Huile
2 tsp
- Before starting, wash and dry all produce.
- Peel, then mince or grate garlic.
- Peel, then cut onion into 1/4-inch pieces.
- Zest, then juice half the lemon. Cut remaining lemon into wedges.
- Roughly chop spinach.
- Cut halloumi into 1/2-inch pieces.
- Using a strainer, rinse halloumi in cold water, then pat dry with paper towels.
- Heat a large non-stick pan over medium.
- When hot, add halloumi to the dry pan. (NOTE: Don't crowd the pan. For 4 servings, cook in batches) Cook for 1-2 min per side, until golden.
- Transfer halloumi to a plate.
- Carefully wipe the pan clean.
- Heat the same pan over medium.
- When hot, add 1 tbsp (2 tbsp) butter, then swirl the pan until melted.
- Add onions. Cook for 1-2 min, stirring occasionally, until slightly softened.
- Add garlic and remaining Lemon-Pepper Seasoning. Cook for 1 min, stirring often, until fragrant.
- Stir in rice, chicken stock powder, half the lemon juice, 1/4 tsp (1/2 tsp) salt and 1 1/4 cups (2 1/2 cups) water. Bring to a boil over high.
- Reduce to medium-low. Cover and cook for 15-18 min, until rice is tender.** (TIP: Rice will abdsorb extra broth while it rests.)
- Sprinkle spinach over rice. Remove from heat, cover, then set aside for 3-5 min.
- Meanwhile, cut tomato into 1/4-inch pieces.
- In a small bowl, add tomatoes, half the feta, 1/4 tsp (1/2 tsp) lemon zest, 1/2 tsp (1 tsp) oil, 1/8 tsp (1/4 tsp) sugar and remaining lemon juice.
- Season with pepper, then stir to combine.
- Squeeze a lemon wedge over top.
- Add remaining feta to rice, then stir for 1 min until spinach is wilted.
- Divide rice between plates, then top with halloumi.
- Spoon tomato-feta salsa over top.
If you've opted to add halloumi, cut halloumi into 1/2-inch pieces.Using a strainer, rinse halloumi in cold water, then pat dry with paper towels. Heat a large non-stick pan over medium. When hot, add halloumi to the dry pan. (NOTE: Don't crowd the pan. For 4 servings, cook in batches.) Cook for 1-2 min per side, until golden. Transfer halloumi to a plate. Carefully wipe the pan clean. Disregard instructions to add chicken to the rice and skip the step to slice chicken.
Top bowls with halloumi.
770
kcal
Calories
38
g
Fat
23
g
Saturated Fat
77
g
Carbohydrate
7
g
Sugar
5
g
Dietary Fiber
34
g
Protein
100
mg
Cholesterol
2410
mg
Sodium
0.5
g
Trans Fat
1100
mg
Potassium
400
mg
Calcium
3.5
mg
Iron
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