Turkey and Tomato Stew with Rice
Nutritional values
(Percentage of daily recommendation)
| Calorie | 485 cal. | (23 %) | ||
| Protein | 44 g | (45 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 58 g | (39 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.7 g | (19 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 6 mg | (50 %) | ||
| Vitamin K | 35.8 μg | (60 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 26 mg | (217 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 124 μg | (41 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 26.3 μg | (58 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 156 mg | (164 %) | ||
| Potassium | 1,199 mg | (30 %) | ||
| Calcium | 63 mg | (6 %) | ||
| Magnesium | 86 mg | (29 %) | ||
| Iron | 3.3 mg | (22 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 4 mg | (50 %) | ||
| Saturated fatty acids | 1.5 g | |||
| Uric acid | 273 mg | |||
| Cholesterol | 66 mg | |||
| Complete sugar | 8 g |
Ingredients
- Ingredients
- 600 grams turkey breasts
- 2 garlic cloves
- and thyme rosemary (1 tsp, fresh, chopped)
- 4 Tbsps lemon juice
- 2 onions
- 2 green Bell pepper
- 500 grams Tomatoes
- 2 Tbsps olive oil
- 1 Tbsp Tomato paste
- salt
- freshly ground peppers
- 1 bay leaf
- 2 Tbsps chopped parsley
- ½ organic lemon (sliced)
- 250 grams Long grain rice
Preparation steps
Rinse turkey, pat dry, cut into 2 cm (approximately 3/4 inch) cubes and place in a bowl. Peel garlic and squeeze through garlic press. Add thyme, rosemary, garlic and lemon juice to meat, refrigerate for 1 hour. Stir occasionally.
Peel onions and cut into cubes. Rinse bell peppers, halve and remove seeds and ribs, cut into pieces. Blanch tomatoes in hot water, rinse in cold water and peel. Quarter and remove seeds, cut into pieces. Heat olive oil in a saucepan and saute onions, peppers and tomatoes for a few minutes, stirring. Add turkey and saute briefly.
Mix tomato paste with 200 ml (approximately 3/4 cup) of water and add to the pan, season with salt and pepper. Add bay leaf and simmer, covered, for about 20 minutes, season to taste. Rinse rice and combine with twice the amount of water. Bring to a boil, lower heat and simmer, covered, for about 20 minutes. Sprinkle stew with parsley and mix well. Arrange rice and stew in bowls and garnish with lemon slices. Serve.
