Turkey and Pineapple Rice
(Percentage of daily recommendation)
|Calorie||878 kcal||(42 %)|
|Protein||55.01 g||(56 %)|
|Fat||20.31 g||(18 %)|
|Carbohydrates||122.25 g||(82 %)|
|Sugar added||0 g||(0 %)|
|Roughage||9.95 g||(33 %)|
|Vitamin A||784.46 mg||(98,058 %)|
|Vitamin D||0.15 μg||(1 %)|
|Vitamin E||3.42 mg||(29 %)|
|Vitamin B₁||0.49 mg||(49 %)|
|Vitamin B₂||0.33 mg||(30 %)|
|Niacin||32.63 mg||(272 %)|
|Vitamin B₆||1.51 mg||(108 %)|
|Folate||117.05 μg||(39 %)|
|Pantothenic acid||2.5 mg||(42 %)|
|Biotin||1.98 μg||(4 %)|
|Vitamin B₁₂||0.51 μg||(17 %)|
|Vitamin C||224.65 mg||(236 %)|
|Potassium||1,096.98 mg||(27 %)|
|Calcium||135.58 mg||(14 %)|
|Magnesium||115.36 mg||(38 %)|
|Iron||4.59 mg||(31 %)|
|Zinc||2.19 mg||(27 %)|
|Saturated fatty acids||3.61 g|
Rinse basmati rice in a sieve under running water and boil in a pot with double amount of lightly salted water over very low heat for about 15 minutes. Cover and let rest.
Cut pineapple in half, remove core and stalk, cut fruit from peel with a sharp knife leaving a 1 cm (approximately 1/2 inch) thick edge, cut fruit into cubes and reserve resulting juice.
Cut chicken meat into small pieces.
Rinse leeks, trim and cut into rings.
Peel carrot and cut into sticks.
Heat oil in a large pan, fry meat on all sides, add leeks and carrots and fry while stirring, add pineapple, reserved pineapple juice, broth and curry and season with salt and pepper. Let cook for another 3 minutes and remove the pan from the heat.
Rinse raisins, pat dry, mix with rice, then add rice mixture to the pan, stir and season to taste.
Place pineapple halves in a baking dish and fill each half with turkey and pineapple rice.
Bake in a preheated 180°C (approximately 350°F) oven for about 30 minutes. If needed, cover pineapple with aluminum foil for the last 10 minutes of cooking.