Buckwheat fried ‘rice’ with turkey and kale
6
Points®
Total time: 30 min • Prep: 15 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Ingredients
Buckwheat
1 cup(s), (200g)
Egg(s)
2 medium, lightly beaten
Turkey breast mince
500 g
Brown onion
1 medium, finely chopped
Carrot(s)
1 large, finely chopped
Garlic
2 clove(s), crushed
Fresh ginger
2 tsp, finely grated
Fresh red chilli
1 whole, deseeded, finely chopped
Broccoli
300 g, cut into small florets
Kale
100 g, chopped
Lime juice
1 tbs
Reduced salt soy sauce
1 tbs
Roasted peanuts
2 tbs, chopped
Oil spray
2 x 3 second spray(s)
Instructions
1
Cook buckwheat in a large saucepan of boiling water for 10 minutes or until just tender. Drain. Refresh under cold water and drain.
2
Meanwhile, lightly spray a wok with oil and heat over medium-high heat. Pour egg into wok and cook for 2 minutes or until golden underneath and just set on top. Slide omelette onto a board. Roll tightly and thinly slice.
3
Lightly respray wok with oil and reheat over high heat. Stir-fry mince, breaking up lumps, for 5 minutes or until browned. Transfer to a bowl.
4
Lightly respray wok with oil and reheat over medium-high heat. Stir-fry onion, carrot, garlic, ginger and chilli for 2 minutes. Add broccoli, kale and 2 tablespoons water and stir-fry for 3 minutes or until vegetables are just tender.
5
Add mince, buckwheat, juice and soy sauce and stir-fry for 1–2 minutes or until heated through. Serve ‘fried rice’ topped with egg and peanuts.
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