Red rice bowl with grilled corn, lime and garlic turkey and feta
7
Points®
Total time: 1 hr 5 min • Prep: 15 min • Cook: 30 min • Serves: 4 • Difficulty: Easy
Rice doesn’t just come in white or brown. Try red rice in this turkey, corn and cherry tomato rice bowl.
Ingredients
Red rice
150 g, (¾ cup)
Garlic
1 clove(s), crushed
Lime rind
2 tsp, finely grated
Lime juice
1½ tbs
Olive oil
1 tbs
Skinless turkey breast
400 g
Corn
2 cob(s), large, cobs, husks removed
Cherry tomatoes
250 g, halved
Fresh coriander
⅓ cup(s), coarsely chopped
Reduced fat feta cheese
60 g, crumbled
Oil spray
2 x 3 second spray(s)
Instructions
1
Cook rice in a large saucepan of boiling water, following packet instructions, or until tender.
2
Meanwhile, combine garlic, rind, 1 tablespoon lime juice and 2 teaspoons oil in a shallow dish. Add turkey. Toss to coat. Cover. Refrigerate for 20 minutes.
3
Preheat a chargrill or barbecue on high. Lightly spray corn and turkey with oil. Cook corn, turning, for 8 minutes or until tender. Cook turkey for 3-4 minutes each side, or until golden and cooked through. Set both aside to cool for 5 minutes. Thickly slice turkey. Cut kernels from corn cob.
4
Combine rice, cherry tomato, coriander and corn. Drizzle with remaining lime juice and oil and toss to combine. Top with turkey and feta.
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