Filter
Reset
Sort ByRelevance
Braydonsmom
Rice salad with green vegetables and turkey
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Bring 700 ml of water to the boil and dissolve the bouillon cube. Add the green beans and cook for 2 minutes.
-
Add the sugarsnaps and cook for another minute.
-
Add the peas and then immediately scoop all the vegetables with a slotted spoon from the pan into a bowl of cold water. Drain well and then cut the green beans and sugarsnaps into small pieces.
-
Boil the rice in the remaining broth and drain it. Let the rice stand out and spread out on a plate to cool.
-
Heat 2 tablespoons of oil and fry the turkey cubes in about 5 minutes brown and done. Season with salt and pepper.
-
Mix the vegetables with the spring onions, rice and turkey.
-
Beat the lemon juice with the mustard and the rest of the oil and spoon the dressing through the salad. Store in the refrigerator until use.
-
25 minMain dishBroccoli, noodles, giant shrimp, bunch onion, sunflower oil, Bumbu spice green curry, coriander, basil, fish sauce, sesame oil,stir-fried broccoli with prawns
-
20 minMain dishrigatoni, Parmesan cheese, almonds, garlic, Spanish red peppers, fresh basil, anchovy fillets, Cherry tomatoes, extra virgin olive oil,trapani rigatoni
-
30 minMain dishMussels, butter, onions, celery, whipped cream, mustard, dry white wine, dill,creamy mussels with dill
-
20 minMain dishonions, leeks, winter carrot, Spaghetti, (olive oil, seafood cocktail, finesse for cooking, bluefin cheese,spaghetti with creamy seafood
Nutrition
515Calories
Sodium0% DV0g
Fat26% DV17g
Protein48% DV24g
Carbs21% DV64g
Fiber0% DV0g
Loved it