avec salade aux concombres et aux tomates et sauce au yogourt
Ingrédients : Bison haché • Tomates • Riz basmati • Concombre • Sauce au yogourt (crème, lait pasteurisé, concentré de protéines de lait, yogourt (lait partiellement écrémé, lait écrémé en poudre, culture bactérienne), crème acidulée (substances laitières, fécule de maïs modifiée, gomme de guar, carraghénane, gomme de caroube, citrate de sodium, culture bactérienne), concombre, ail, citron, vinaigre, fécule de maïs modifiée, eau, huile de canola, sel, poivre blanc, herbes aromatiques, sorbate de potassium) (lait) • Amandes • Chapelure panko (farine de blé, sucre, levure, sel) (blé) • Raisins (raisins secs, huile de coton) • Concentré de bouillon de légumes (concentrés de jus de légumes (tomate, champignon, oignon, carotte, céleri), sucres (sucre, maltodextrine), sel, extrait de levure) • Mélange d’épices moyen-oriental (épices (incluant moutarde) et fines herbes, légumes déshydratés (ail, oignon), sel, dextrose, dioxyde de silicium, huile de canola) (moutarde) • Persil • Mélange d'épices cumin-curcuma (cumin, curcuma, dioxyde de silicium).
Allergens
Utensils
Tags
Bison haché maigre
250 g
Riz basmati
0.75 cup
Chapelure panko
0.165 cup
Tomato
1 unit(s)
Mini concombres
2 unit(s)
Persil
7 g
Amandes, tranchées
56 g
Raisins secs sultana
28 g
Sauce au yogourt
6 tbsp
Concentré de bouillon de légumes
2 unit(s)
Assaisonnement moyen-oriental
15 g
Mélange d'épices cumin-curcuma
4 g
Butter*
2 tbsp
Lait*
1 tbsp
Huile*
0.5 tbsp
Sel*
0.125 tsp
Poivre*
0.125 tsp
- Before starting, preheat the oven to 450°F.
- Wash and dry all produce.
- To a medium pot, add 1 1/4 cups (2 1/2 cups) water, broth concentrate and Cumin-Turmeric Spice Blend. Cover and bring to a boil over high.
- Using a strainer, rinse rice until water runs clear.
- To the boiling water, stir in rice and reduce heat to low. Cover and cook for 13-15 min, until rice is tender and water is absorbed.
- Remove from heat. Set aside, still covered.
- Meanwhile, line a baking sheet with parchment paper.
- To a medium bowl, add Middle Eastern Seasoning, bison, half the panko (use all for 4 servings) and 1 tbsp (2 tbsp) milk. Season with salt and pepper, then combine.
- Roll mixture into 6 (12) equal-sized logs.
- On the prepared baking sheet, arrange koftas.
- Roast in the middle of the oven for 13-15 min, until golden and cooked through.**
- Meanwhile, cut tomato into 1/2-inch pieces.
- Halve cucumbers lengthwise. Cut into 1/2-inch half-moons.
- Roughly chop parsley.
- In a large bowl, toss together tomatoes, cucumbers, half the parsley and 1/2 tbsp (1 tbsp) oil. (TIP: We love the flavour of olive oil here!) Season with salt and pepper.
- Heat a large non-stick pan over medium.
- When hot, add almonds to the dry pan. Toast for 4-5 min, stirring often, until golden. (TIP: Keep your eye on them, so they don't burn!)
- Transfer to a plate.
- Fluff rice with a fork, then stir in 2 tbsp (4 tbsp) butter, almonds and raisins. Season with salt.
- Divide rice between plates. Top with koftas and cucumber-tomato salad.
- Drizzle yogurt sauce over top, then sprinkle with remaining parsley.
1080
kcal
Calories
57
g
Fat
20
g
Saturated Fat
101
g
Carbohydrate
20
g
Sugar
10
g
Dietary Fiber
43
g
Protein
130
mg
Cholesterol
1190
mg
Sodium
0.5
g
Trans Fat
1300
mg
Potassium
300
mg
Calcium
9.5
mg
Iron
