SuperQuick Indian-Style Turkey Pilau Rice
with Jammy Eggs and Cooling Yogurt Sauce- Egg
- Soy
- Sulphites
- Mustard
- Milk
- Wheat
- May contain traces of allergens
- Milk
- Mustard
- Tree nuts
- Peanuts
- Sesame
- Wheat
- Soy
- Sulphites
- Gluten
Fragrant rice and Indian-spiced turkey and veggies come together for the perfect quick dinner! A sunny side-up egg on top adds a beautiful sauciness to this dish. Ingredients: Ground turkey • Flatbread (enriched wheat flour, water, canola oil, yogurt (milk ingredients, modified corn starch, carrageenan, pectin, active bacterial culture), milk, yeast, buttermilk, sugar, vinegar, salt, wheat gluten, corn flour, guar gum, vegetable monoglycerides, baking powder, soy lecithin, natural flavours, potassium sorbate, calcium propionate, sodium bicarbonate, sorbic acid, enzymes) (milk, soy, wheat) • Sweet bell pepper • Basmati rice • Grade A egg • Yellow onion • Spinach • Yogurt sauce (cream, pasteurized milk, milk protein concentrate, yogurt (partly skimmed milk, skim milk powder, bacterial culture), sour cream (milk ingredients, modified corn starch, guar gum, carrageenan, locust bean gum, sodium citrate, bacterial culture), cucumber, garlic, lemon, vinegar, modified cornstarch, water, canola oil, salt, white pepper, herbs, potassium sorbate) (milk) • Ginger garlic puree (garlic, water, ginger, soybean oil, spices, citric acid, xanthan gum, potassium sorbate) • Indian spice blend (coriander, turmeric, cumin, salt, spices, onion powder, garlic powder, mustard ground, black pepper, chili powder, chili flakes, canola oil, silicon dioxide) (mustard) • Vegetable stock powder (salt, sugars (dextrose, corn syrup solids, sugar), dehydrated vegetables (sulphites) (carrot, potato, onion, leek, red and green bell peppers, cabbage, celery, tomato, garlic), hydrolyzed vegetable proteins (corn, soy), potato starch, palm oil, corn starch, yeast extract, canola oil, spice extracts, herb, turmeric extract, natural flavor) (soy, sulphites) • Cilantro.
Ingredients
2 unit(s)
Egg
(Contains: Egg)
¾ cup
Basmati Rice
7.5 g
Vegetable Stock Powder
(Contains: Soy, Sulphites May be present: Milk, Mustard, Tree nuts, Peanuts, Sesame, Wheat)
1 unit(s)
Sweet Bell Pepper
56 g
Yellow Onion, chopped
9 g
Indian Spice Mix
(Contains: Mustard May be present: Milk, Tree nuts, Peanuts, Sesame, Wheat, Soy, Sulphites)
2 tbsp
Ginger-Garlic Puree
(May be present: Milk, Soy, Sulphites)
7 g
Cilantro
2 unit(s)
Flatbread
(Contains: Soy, Milk, Wheat May be present: Gluten)
56 g
Baby Spinach
3 tbsp
Yogurt Sauce
(Contains: Milk)
250 g
Ground Turkey
Not included in your delivery
0.13 tsp
Salt*
0.13 tsp
Pepper*
2 tbsp
Oil*
1 tbsp
Butter*
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
- Before starting preheat the broiler to high.
- To a medium pot, add 1 cups (2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high.
- Wash and dry all produce.
- Using a strainer, rinse rice until water runs clear.
- To the boiling water, add rice and vegetable stock powder, then reduce heat to low. Cover and cook for 12-15 min, until rice is tender and liquid is absorbed.
- Remove from heat. Set aside, still covered.
- Meanwhile, core, then cut pepper into 1/4-inch pieces.
- Heat a large non-stick pan over medium-high.
- When hot, add 1 tbsp (2 tbsp) oil, then turkey, peppers and onions.
Cook for 4-6 min, breaking up turkey and stirring often, until veggies have softened, and turkey is cooked through.** - Remove the pan from heat, then add spinach, Indian Spice Mix and ginger-garlic puree. Cook for 30 sec, stirring constantly, until fragrant and spinach wilts.
- Season with salt and pepper.
- Meanwhile, on an unlined baking sheet, arrange flatbreads, then spread with 1 tbsp (2 tbsp) butter. Season with salt. Toast in the middle of the oven for 3 min, until softened. (NOTE: For 4 servings, broil flatbreads in the middle of the oven, one at a time.) (TIP: Keep your eye on them so they don't burn!)
- Fluff rice with a fork.
- Add turkey mixture and tear half the cilantro into rice, then stir to combine.
- To the same pan, add 1 tbsp (2 tbsp) oil, then crack in 2 (4) eggs. Season with salt and pepper.
- Pan-fry for 2-3 min, covered, until egg whites are set. (NOTE: The yolk will still be runny! Also, if preferred, pan-fry eggs using 1 tbsp butter instead of oil.)
- Cut or tear flatbreads into points.
- Divide rice between bowls, then top each bowl with a jammy egg.
- Drizzle yogurt sauce over top.
- Tear remaining cilantro over top.
- Serve flatbread alongside.
If you've opted to add turkey, heat a large non-stick pan over medium-high. When hot, add 1 tbsp (2 tbsp) oil, then turkey, peppers and onions.
Cook for 4-6 min, breaking up turkey and stirring often, until veggies have softened, and turkey is cooked through.** Continue as recipe instructs.
