Spicy Italian Rice Bowl

Name: Spicy Italian Rice Bowl
Total time: 50 min
Yield: 4
Ingredients: 1.667 cups Long grain rice; extra virgin olive oil; 1 large Eggplant (diced); 2 Garlic cloves (finely chopped); 0.5 teaspoon ground cinnamon; 2 cups turkey breasts (diced); 0.375 cup Port wine; 2 teaspoons chili flake; 1 tablespoon thyme

Average: 0 (0 votes)

(0 votes)

Rate recipe

Difficulty:

easy

Difficulty

Preparation:

50 min.

Preparation

Calories:

290

calories

Calories

How many calories can I eat?

My cookbook

Nutritional values

1 serving contains
(Percentage of daily recommendation)

Calorie	290 kcal	(14 %)
Protein	26.49 g	(27 %)
Fat	2.8 g	(2 %)
Carbohydrates	34.03 g	(23 %)
Sugar added	0 g	(0 %)
Roughage	5.58 g	(19 %)

Our nutritional traffic light explained

more nutritional values

Vitamin A	45.81 mg	(5,726 %)
Vitamin D	0.22 μg	(1 %)
Vitamin E	0.88 mg	(7 %)
Vitamin B₁	0.24 mg	(24 %)
Vitamin B₂	0.28 mg	(25 %)
Niacin	16.27 mg	(136 %)
Vitamin B₆	0.87 mg	(62 %)
Folate	45.74 μg	(15 %)
Pantothenic acid	1.4 mg	(23 %)
Biotin	0.67 μg	(1 %)
Vitamin B₁₂	0.29 μg	(10 %)
Vitamin C	5.14 mg	(5 %)
Potassium	622.04 mg	(16 %)
Calcium	33.09 mg	(3 %)
Magnesium	80.85 mg	(27 %)
Iron	1.6 mg	(11 %)
Zinc	2.18 mg	(27 %)
Saturated fatty acids	0.74 g
Cholesterol	59.87 mg

Author of this recipe:

EAT SMARTER

all recipes of this author

Ingredients

for

servings

Ingredients: 1 ⅔ cups
Long grain rice; extra virgin olive oil; 1
large Eggplant (diced); 2
Garlic cloves (finely chopped); ½ teaspoon
ground cinnamon; 2 cups
turkey breasts (diced); ⅜ cup
Port wine; 2 teaspoons
chili flake; 1 tablespoon
thyme

print shopping list

Preparation steps

Cook the rice according to the directions on the packet and drain.

Heat 4-5 tbsp oil in a pan and fry the aubergine on a medium heat until golden brown. Do not allow the oil to get too hot as the aubergine will burn easily. Add the garlic and fry for a few minutes. Season with salt, ground black pepper and cinnamon, remove from the pan and keep warm.

Fry the turkey in the remaining oil. Deglaze with the port and allow to evaporate a little. Sprinkled with the chilli flakes, then season with salt.

Add the rice and the aubergines, mix well and season to takes. Stir in the thyme, leave to steep for a few minutes then serve immediately.