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Photo of Red rice bowl with grilled corn, lime and garlic turkey and feta by WW

Red rice bowl with grilled corn, lime and garlic turkey and feta

Total Time
1 hr 5 min
15 min
30 min
Rice doesn’t just come in white or brown. Try red rice in this turkey, corn and cherry tomato rice bowl.


Red rice

150 g, (¾ cup)


1 clove(s), crushed

Lime rind

2 tsp, finely grated

Lime juice

1½ tbs

Olive oil

1 tbs

Skinless turkey breast

400 g


2 cob(s), large, cobs, husks removed

Cherry tomatoes

250 g, halved

Fresh coriander

cup(s), coarsely chopped

Reduced fat feta cheese

60 g, crumbled

Oil spray

2 x 3 second spray(s)


  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.


SERVING SUGGESTION: Baby rocket leaves. TIP: You can use lean chicken breast fillets instead of turkey.