avec sauce au feta et salade fraîche
Ingrédients : Crevette • Riz basmati • Carottes • Yogourt grec (lait écrémé, crème, cultures bactériennes actives) (lait) • Citron • Concombre • Mélange printanier (laitue multi-feuilles lolla rosa, laitue feuille de chêne rouge, laitue multi-feuilles rouge, laitue de chêne verte, laitue bally hoo tango) • Feta (lait pasteurisé, lait partiellement écrémé, substances laitières modifiées, eau, sel, lipase, culture bactérienne, enzyme microbienne, cellulose, sorbate de potassium, acide lactique, natamycine, chlorure de calcium) (lait) • Bouillon de légumes en poudre (sel, sucres (dextrose, extrait sec de sirop de maïs, sucre), légumes déshydratés (sulfite) (carotte, pomme de terre, oignon, poireau, poivrons rouges et verts, chou, céleri, tomate, ail), protéines végétales hydrolysées (maïs, soja) , fécule de pomme de terre, huile de palme, amidon de maïs, extrait de levure, huile de canola, extraits d'épices, herbe, extrait de curcuma, arôme naturel) (soya, sulfites) • Mélange d’épices aneth et ail (oignon déshydraté, ail déshydraté, sel, aneth, huile de canola, dioxyde de silicium) (sulfites).
Allergens
Utensils
Tags
Crevettes
285 g
Riz basmati
0.75 cup
Mélange printanier
56 g
Carotte, en juliennes
113 g
Mini concombres
1 unit(s)
Citron
1 unit(s)
Yogourt grec
1 unit(s)
Feta, émietté
0.25 cup
Bouillon de légumes en poudre
7.5 g
Mélange d'épices à l'ail et à l'aneth
4 g
Butter*
2 tbsp
Huile*
1 tbsp
Sucre*
0.25 tsp
Sel*
0.125 tsp
Poivre*
0.125 tsp
- Before starting, wash and dry all produce.
- To a medium pot, add stock powder, 1 1/4 (2 1/2) cups water and 1 tbsp (2 tbsp) butter. Cover and bring to a boil over high heat.
- Using a strainer, rinse rice until water runs clear.
- Once boiling, add rice and half the carrots, then reduce heat to low. Cover and cook for 13-15 min, until rice is tender and liquid is absorbed.
- Remove from heat. Set aside, still covered.
- Zest then juice half the lemon. Cut remaining into wedges.
- Thinly slice cucumber.
- To a medium bowl, add lemon zest, yogurt, half the feta and 1/8 tsp (1/4 tsp) sugar. Season with salt and pepper, then stir to combine.
- To a large bowl, add 1 tbsp (2 tbsp) lemon juice, 1/2 tbsp (1 tbsp) oil and 1/8 (1/4) tsp sugar. Season with salt and pepper, then stir to combine. To the bowl, add cucumbers, spring mix and remaining carrot. Do not mix until step 5.
- In a large non-stick pan, heat 1/2 tbsp (1 tbsp) oil over medium-high.
- While pan heats, using a strainer, drain and rinse shrimp, then pat dry with paper towels. Season with salt and pepper.
- When the pan is hot, add shrimp. Cook for 2-3 min, stirring occasionally, until shrimp just turn pink.**
- Remove from heat. Add 1 tbsp (2 tbsp) butter and Dill-Garlic Spice Blend. Stir to combine.
- Toss salad to coat.
- Divide rice and salad between plates.
- Top rice with shrimp.
- Dollop feta sauce over top.
- Sprinkle remaining feta over salad.
- Squeeze a wedge of lemon over top.
660
kcal
Calories
25
g
Fat
11
g
Saturated Fat
76
g
Carbohydrate
6
g
Sugar
4
g
Dietary Fiber
34
g
Protein
225
mg
Cholesterol
1880
mg
Sodium
0.5
g
Trans Fat
650
mg
Potassium
250
mg
Calcium
3
mg
Iron
