Turkey Teriyaki Farro Bowls
with Eggs and CornCalories
:
580 kcalProtéines
:
38g protéinesDurée de préparation
:
20 minutesDifficulty
:
FacileAllergènes:
- Oeuf
- Blé
- Soya
- Sulfites
- Gluten
- Peut contenir des traces d’allergènes
- Crustacés
- Oeuf
- Poisson
- Lait
- Moutarde
- Sésame
- Soya
- Sulfites
- Blé
- Noix
- Arachides
Produit dans un établissement qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
quantité par portion
250 g
Dinde hachée
1 pièce(s)
Œuf
(Contient: Oeuf)
½ tasse(s)
Boulgour
(Contient: Blé Peut contenir : Gluten)
113 g
Mirepoix
113 g
Maïs en grains
1 pièce(s)
Gousses d'ail
7 g
Coriandre
1 cs
Sauce soya
(Contient: Blé, Soya, Sulfites Peut contenir : Gluten, Crustacés, Oeuf, Poisson, Lait, Moutarde, Sésame, Soya, Sulfites, Blé)
3.75 g
Bouillon de légumes en poudre
(Contient: Soya, Sulfites Peut contenir : Lait, Moutarde, Sésame, Blé, Noix, Arachides)
4.5 g
Mélange d'épices Moo Shu
(Contient: Blé, Soya, Sulfites Peut contenir : Lait, Moutarde, Sésame, Noix, Arachides)
Pas inclus dans votre livraison
1.5 cs
Huile*
0.13 cc
Sel*
0.13 cc
Poivre*
Instructions
1
- Before starting, wash and dry all produce.
- To a medium pot, add 3/4 cup (1 1/2 cups) water and half the stock powder (use all for 4 servings). Cover and bring to a boil over high.
- Once boiling, add bulgur. Cover, remove from heat and let stand for 15-16 min, until bulgur is tender and liquid is absorbed.
2
- Meanwhile, heat a large non-stick pan over medium-high.
- While the pan heats, crack egg into a large bowl, then whisk thoroughly until combined. Season with salt and pepper.
- Peel, then mince or grate garlic.
- When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then mirepoix and corn. Cook for 5-6 min, stirring occasionally, until veggies are tender. Season with salt and pepper.
- Add garlic. Cook for 30 sec, stirring often, until fragrant.
- Transfer to a plate.
3
- Reduce heat to medium.
- To the same pan, add 1/2 tbsp (1 tbsp) oil and turkey. Cook 4-5 min, breaking up turkey into smaller pieces, until no pink remains.**
- Add half the soy sauce and half the Moo Shu Spice Blend (use all for 4 servings). Cook for 1 min, stirring often, until fragrant.
4
- In the same pan, push turkey to one side, add 1/2 tbsp (1 tbsp) oil to the opposite side, then add egg.
- Cook, stirring in a figure-eight pattern, until curds form and eggs are cooked through.**
- Remove from heat.
5
- When bulgur is done, reheat the pan with turkey-egg mixture over medium.
- When hot, add bulgur, veggies and remaining soy sauce. Cook for 1-3 min, stirring often, until bulgur is fully coated in sauce.
6
- Meanwhile, roughly chop cilantro.
- Divide bulgur "fried rice" between bowls.
- Sprinkle cilantro over top.
