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.
-
55 minMain dishplaice toilet, old white bread, onion, olive oil, pine nuts, white raisins, Marsala, fresh orange juice, grated Parmesan cheese, salt, (freshly ground) pepper,sicilian fish rolls
-
25 minMain dishWhite rice, root, oil, chicken breast, Bumbu spice rendang meat, ginger syrup,rendang with chicken
-
145 minMain dishgarlic, leg of lamb without bone, salt, (freshly ground) black pepper, onions, winter carrot, butter or margarine, lemon juice, peas, flour, Greek yoghurt, eggs (M), paprika,lambscasserole from ankara
-
35 minMain disholive oil, lemon, sea salt, seawolf fillet, ouzo,seawolf flambéed with ouzo
Nutrition
515Calories
Sodium0% DV0g
Fat26% DV17g
Protein48% DV24g
Carbs21% DV64g
Fiber0% DV0g
Loved it