avec Beyond Meat®, riz et légumes verts
Ingrédients : Galette à base de plantes (eau, protéine de pois, huile de canola, arôme, huile de coco raffinée, protéine de riz, levure séchée, beurre de cacao, méthylcellulose, fécule de pomme de terre, extrait de pomme, chlorure de potassium, sel, vinaigre, jus de citron concentré, extrait de jus de betterave (glycérine végétale, eau, acide ascorbique, extrait de betterave, maltodextrine), extrait de grenade, lécithine de tournesol, vitamines et minéraux (niacine, chlorhydrate de pyridoxine, chlorhydrate de thiamine, riboflavine, cyanocobalamine, pantothénate de calcium, orthophosphate ferrique, sulfate de zinc)) • Riz au jasmin • Mélange mirin-soya (mirin salé (glucose, extrait de riz fermenté, eau, sel), eau, sauce soya (graines de soya, maltodextrine, sel), sel, arôme naturel (levure autolysée), acide citrique, sorbate de potassium, benzoate de sodium) (soya) • Concombre • Limes • Mélange printanier (laitue multi-feuilles lolla rosa, laitue feuille de chêne rouge, laitue multi-feuilles rouge, laitue de chêne verte, laitue bally hoo tango) • Purée de gingembre et d’ail (ail, eau, gingembre, huile de soya, épices, acide citrique, gomme xanthane, sorbate de potassium) • Échalotes frites (oignon, huile de palme, farine de blé, sel) (blé) • Citronelle • Coriandre.
Allergens
Utensils
Tags
Beyond Meat®
2 unit(s)
Riz au jasmin
0.75 cup
Mélange printanier
56 g
Mini concombres
1 unit(s)
Lime
0.5 unit(s)
Citronnelle
0.5 unit(s)
Mélange mirin-soja
4 tbsp
Purée de gingembre et d’ail
2 tbsp
Coriandre
7 g
Échalotes frites
14 g
Huile
2 tbsp
Sucre
1.25 tsp
Poivre
0.125 tsp
Sel
0.625 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.
- Meanwhile, using a strainer, rinse rice until water runs clear.
- To the boiling water, add 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, zest and juice half the lime. Cut any remaining lime into wedges.
- Halve cucumber lengthwise, then cut into 1/2-inch half-moons.
- Roughly chop cilantro.
- Trim the bottom of half the lemongrass (use all for 4 servings), then remove outer layer. Using a rolling pin or heavy pot, carefully smash lemongrass to split open, then finely chop.
- To a small bowl, combine lime zest, soy sauce mirin blend, ginger-garlic puree, 1/4 cup (1/2 cup) water and 1 tsp (2 tsp) sugar. Set aside.
- Heat a large non-stick pan over medium-high.
- When hot, add 1 tbsp (2 tbsp) oil, then lemongrass and Beyond Meat®. Cook for 5-6 min, breaking up patties into bite-sized pieces, until slightly crispy.**
- Add laap sauce. Reduce heat to medium. Season with salt and pepper. Cook for 1-2 min, stirring often until sauce reduces slightly.
- To a medium bowl, add 1/2 tbsp (1 tbsp) lime juice, 1 tbsp (2 tbsp) oil and 1/4 tsp (1/2 tsp) sugar. Season with salt and pepper, then whisk to combine.
- Add spring mix and cucumbers, then toss to combine.
- Fluff rice with a fork, then stir in half the cilantro.
- Divide rice between bowls. Top rice with salad, then spoon Beyond Meat® laap mixture over top.
- Sprinkle with half the crispy shallots (use all for 4 servings) and remaining cilantro.
- Squeeze a lime wedge over top, if you like.
730
kcal
Calories
32
g
Fat
9
g
Saturated Fat
92
g
Carbohydrate
8
g
Sugar
4
g
Dietary Fiber
27
g
Protein
0
mg
Cholesterol
1750
mg
Sodium
0.1
g
Trans Fat
700
mg
Potassium
75
mg
Calcium
8.5
mg
Iron
avec quartiers de pommes de terre et mayonnaise acidulée
avec sauce tomate crémeuse au parmesan
avec tomates balsamiques et garniture de chapelure panko au beurre