Photo of Red rice with corn, turkey & feta by WW

Red rice with corn, turkey & feta

Points® value
Total Time
1 hr 10 min
15 min
30 min
If the weather’s warm, cook the turkey and corn cobs on a barbecue grill instead of a griddle pan, for a smoky flavour


Camargue red rice, uncooked

150 g


1 clove(s), crushed


1 medium, 2 tsp finely grated zest and 1½ tbsp lime juice

Olive Oil

1 tablespoon(s)

Turkey breast, skinless, raw

400 g

Corn on the cob, raw

2 medium, husks removed

Calorie controlled cooking spray

4 spray(s)

Cherry Tomatoes

250 g, halved

Coriander, fresh

10 sprig(s), small handful

Light feta cheese

60 g, crumbled

Pak Choi

4 portion(s)


  1. Bring a large pan of water to the boil. Add the rice and cook for 30 minutes, until tender. Set aside and keep warm.
  2. Meanwhile, combine the garlic, lime zest, 1 tbsp of the lime juice and 2 tsp of the oil in a shallow dish. Add the turkey and turn to coat. Cover and marinate in the fridge for 20 minutes.
  3. Preheat a griddle pan over a high heat. Generously mist the corn and turkey with cooking spray. Griddle the corn, turning, for 8 minutes, then remove from the pan and set aside. Add the turkey to the griddle and cook for 3-4 minutes each side or until cooked through and golden. Set aside for 5 minutes to rest before slicing. Cut the corn kernels from the cobs.
  4. Put the cooked rice, tomatoes, coriander and corn kernels in a large bowl. Drizzle over the remaining lime juice and oil, then toss to dress.
  5. Divide the rice mixture between bowls and serve topped with the turkey, feta and choi sum.


Choi sum can be found in larger supermarkets – if you can’t get hold of it, use young leaf spinach instead.