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Turkey and spring green biriyani
A healthy take on a biriyani which offers a fragrant and punchy rice dish with turkey. The rice is fluffy and when served with spring greens and plenty of spices, makes for a well-balanced dish. A must-try!
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Ingredients
1 tbsp sunflower oil
2 red onions, thinly sliced
1 red Romano pepper, sliced
300g turkey breast strips, cubed
225g LoveLife basmati brown rice
1 tsp cumin seeds
1/2 x 500g pack essential spring greens, leaves finely shredded
250g LoveLife Puy Lentils
2 tbsp Cooks’ Ingredients madras or rogan josh curry paste
500ml Cooks’ Ingredients chicken stock, hot
1 lemon, cut into wedges
Method
Preheat the oven to 200˚C, gas mark 6. Heat the oil in a large flameproof casserole and cook the onions and pepper for 5 minutes. Stir in the turkey, rice and cumin seeds and cook for 30 seconds, then add the spring greens, lentils, curry paste and stock.
Bring to the boil and simmer for 5 minutes. Then cover the dish and bake for 40-50 minutes, stirring once or twice until the rice is tender and the stock absorbed. Fluff up the rice with a fork and serve with lemon wedges for squeezing over.
Nutritional
Typical values per serving when made using specific products in recipe
Energy
2,336kJ/ 554kcals
Fat
9.4g
Saturated Fat
1.6g
Carbohydrates
64g
Sugars
9.8g
Fibre
12g
Protein
46g
Salt
1.3g
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