Quick Turkey and Rice
Quick Turkey and Rice - This quick turkey dish requires little work and is big on flavor
Healthy, because
Even smarter
Nutritional values
Fungi are considered an excellent source of vegetable vitamin D. You already consume just under a third of the daily requirement of this natural bone strengthener with a portion of the protein-rich meal.
A raw vegetable salad is good for spicing up the vitamin profile. Try a mix of grated carrot, apple, celery and raw beetroot - dressed with a dressing of lemon juice, salt, pepper, a little sugar (or liquid sweetener) and rapeseed oil.
(Percentage of daily recommendation)
| Calorie | 670 cal. | (32 %) | ||
| Protein | 45 g | (46 %) | ||
| Fat | 29 g | (25 %) | ||
| Carbohydrates | 55 g | (37 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.5 g | (12 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 1.5 μg | (8 %) | ||
| Vitamin E | 7.6 mg | (63 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 30.4 mg | (253 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 31 μg | (10 %) | ||
| Pantothenic acid | 2.9 mg | (48 %) | ||
| Biotin | 26.6 μg | (59 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 4 mg | (4 %) | ||
| Potassium | 896 mg | (22 %) | ||
| Calcium | 69 mg | (7 %) | ||
| Magnesium | 86 mg | (29 %) | ||
| Iron | 4.9 mg | (33 %) | ||
| Iodine | 18 μg | (9 %) | ||
| Zinc | 4.2 mg | (53 %) | ||
| Saturated fatty acids | 3.7 g | |||
| Uric acid | 288 mg | |||
| Cholesterol | 90 mg |
Ingredients
- Ingredients
- 4 ozs Basmati rice (cooking bags, 8-10 minutes cooking time)
- salt
- 11 ozs turkey breasts
- 1 onion
- 5 ozs button Mushroom
- 2 Tbsps vegetable oil
- peppers
- ½ Tbsp Pastry flour
- 1 cup Chicken broth
- ¾ cup Soy creamer
- ½ bunch thyme
Kitchen utensils
Preparation steps
Cook rice in boiling water according to package instructions.
Meanwhile, rinse the turkey breast and pat dry with paper towels. Cut into strips.
Peel, halve and thinly slice onion. Trim mushrooms and cut in half.
Heat oil in a skillet and fry the turkey strips over high heat briefly. Season with salt and pepper and take out of skillet.
Add the onions and mushrooms to the skillet. Sauté over medium heat, stirring for 2 minutes.
Sprinkle onion-mushroom mixture with flour, add the broth and bring to a boil.
Add soy creamer and turkey and simmer over medium heat for 5 minutes.
Rinse thyme, shake dry, pluck off the leaves and add to the skillet. Season with salt and pepper.
Drain the pot with rice and carefully open the cooking bag. Spread the rice on 2 plates and serve the turkey with the rice.
