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Braydonsmom
Rice salad with green vegetables and turkey
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Ingredients
Directions
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Bring 700 ml of water to the boil and dissolve the bouillon cube. Add the green beans and cook for 2 minutes.
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Add the sugarsnaps and cook for another minute.
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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.
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Boil the rice in the remaining broth and drain it. Let the rice stand out and spread out on a plate to cool.
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Heat 2 tablespoons of oil and fry the turkey cubes in about 5 minutes brown and done. Season with salt and pepper.
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Mix the vegetables with the spring onions, rice and turkey.
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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.
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Nutrition
515Calories
Sodium0% DV0g
Fat26% DV17g
Protein48% DV24g
Carbs21% DV64g
Fiber0% DV0g
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