Red rice with corn, turkey & feta
6
Points®
Total time: 1 hr 10 min • Prep: 15 min • Cook: 30 min • Serves: 4 • Difficulty: Easy
If the weather’s warm, cook the turkey and corn cobs on a barbecue grill instead of a griddle pan, for a smoky flavour
Ingredients
Camargue red rice, uncooked
150 g
Garlic
1 clove(s), crushed
Lime
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)
Instructions
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.
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