EatSmarter exclusive recipe

Turkey and Dried Apricot

with Rice and Salad
4.81818
Average: 4.8 (11 votes)
(11 votes)
Turkey and Dried Apricot

Turkey and Dried Apricot - Not just for kids!

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Health Score:
8,2 / 10
Difficulty:
very easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
445
calories
Calories

Healthy, because

Even smarter

Nutritional values

Little fat, but plenty of nutrients are put on the table here: turkey schnitzel scores with protein, the vegetables offer plenty of fibre and the rice brings satiating starch into play.

The dried apricots not only give the dish a fruity aroma, but with an extra portion of magnesium they also provide strong nerves and well-functioning muscles.

1 serving contains
(Percentage of daily recommendation)
Calorie445 kcal(21 %)
Protein23 g(23 %)
Fat9 g(8 %)
Carbohydrates65 g(43 %)
Sugar added2 g(8 %)
Roughage5 g(17 %)
Vitamin A0.7 mg(88 %)
Vitamin D0.1 μg(1 %)
Vitamin E3.9 mg(33 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂0.3 mg(27 %)
Niacin14.7 mg(123 %)
Vitamin B₆0.7 mg(50 %)
Folate70 μg(23 %)
Pantothenic acid1.4 mg(23 %)
Biotin13 μg(29 %)
Vitamin B₁₂0.4 μg(13 %)
Vitamin C21 mg(22 %)
Potassium927 mg(23 %)
Calcium119 mg(12 %)
Magnesium75 mg(25 %)
Iron5.2 mg(35 %)
Iodine10 μg(5 %)
Zinc2.8 mg(35 %)
Saturated fatty acids2.6 g
Uric acid180 mg
Cholesterol47 mg
Development of this recipe:
EAT-SMARTER

Ingredients

for
4
Ingredients
1 garlic clove
2 zucchini (each about 250 grams)
80 grams dried Apricot (soft variety)
1 small head Iceberg lettuce (about 200 grams)
1 tablespoon white balsamic vinegar
1 teaspoon honey
1 teaspoon medium-hot Mustard
salt
peppers
2 tablespoons Corn oil
250 grams Long grain rice
250 grams Turkey cutlets
100 milliliters Vegetable broth
2 stalks Basil
100 grams Sour cream
How healthy are the main ingredients?
Long grain riceSour creamApricotMustardhoneygarlic clove
Preparation

Kitchen utensils

1 Cutting board, 1 Small knife, 1 Salad spinner, 1 Salad bowl, 1 Tablespoon, 1 Teaspoon, 1 Small bowl, 1 Whisk, 1 Measuring cups, 1 Pot (with lid), 1 large Non-stick pan (with lid), 1 Wooden spoon

Preparation steps

1.
Turkey and Dried Apricot preparation step 1

Peel the garlic and chop finely. Peel zucchini and cut into small, short strips. Cut dried apricots into strips.

2.
Turkey and Dried Apricot preparation step 2

Rinse lettuce and spin dry. Cut into 1 cm (approximately 1/4-inch) strips and place in a salad bowl.

3.
Turkey and Dried Apricot preparation step 3

Whisk together balsamic vinegar, honey, mustard and 1 tablespoon of water in a small bowl. Season with salt and pepper and stir in 1 tablespoon oil.

4.
Turkey and Dried Apricot preparation step 4

Boil 500 ml (approximately 2 cups) water in a pot and add salt. Add rice, bring to a boil, cover and simmer until tender and liquid is absorbed, about 12 minutes overt low heat.

5.
Turkey and Dried Apricot preparation step 5

Meanwhile, rinse turkey cutlets, pat dry and cut into narrow strips (about 4 cm or approximately 1 1/2 inches long).

6.
Turkey and Dried Apricot preparation step 6

Heat the remaining oil in a non-stick skillet. Fry the turkey until browned, season with salt and pepper and remove from pan.

7.
Turkey and Dried Apricot preparation step 7

Cook garlic and zucchini in pan until tender. Add vegetable broth and apricots, bring to a boil, cover and simmer for 5 minutes over low heat.

8.
Turkey and Dried Apricot preparation step 8

Meanwhile rinse basil, shake dry and pluck leaves.

9.
Turkey and Dried Apricot preparation step 9

Add turkey strips to the sauce and heat through. Season the cooked rice with salt.

10.
Turkey and Dried Apricot preparation step 10

Mix iceberg lettuce with salad dressing and season with salt and pepper.

11.
Turkey and Dried Apricot preparation step 11

Stir sour cream into turkey mixture and season with salt and pepper. Sprinkle with basil leaves and serve with salad and rice.