THAI STYLE TURKEY WHOLEMEAL RICE POT

The Christmas season often brings indulgent meals with more calories than we’d like to admit to, and some rich and heavy flavours.  So why not kick off the New Year with some low fat Thai Turkey chipolatas full of spicy fresh flavours and topped off with a delicious avocado and mango relish.  The relish will keep well in the fridge for a couple of days once made, so you can use it up with a baked potato or to pep up a lunchtime sandwich.

Thai Style Turkey Wholemeal Rice Pot

Serves 4
Preparation time 10 mins
Cooking time 30 mins

Ingredients

1 packet Thai Turkey Chipolatas

500gm wholegrain rice

Lo cal cooking spray

1 large head broccoli (approx. 350g)

6 spring onions

1 tbsp low salt soy sauce (or tamari for gluten free)

1 avocado

1 mango

1 tsp Gochujang (spicy red pepper paste used frequently in Korean cooking)

Juice of 1 lime

1 tbsp olive oil (or substitute warm water for a lower calorie count)

Generous handful chopped coriander

Steps

Cook the Thai Turkey chipolatas according to the packet instructions.  At the same time, cook the wholegrain rice according to the packet instructions and once both the Thai Turkey chipolatas and rice are cooked, leave to one side while you start assembling the pots.

In a large deep frying pan or wok, add a couple of sprays of low-cal cooking spray and on a medium-high heat add 3 of the spring onions sliced up including the green tops, and the broccoli cut into small florets.  After 3 or 4 minutes, add the soy sauce and 1 tbsp water.  Finally add the Thai Turkey chipolatas sliced into quarters, and the wholegrain rice.  Mix together well and then split between 4 warm bowls.

Top with a generous spoonful of the avocado and mango relish, and a scattering of coriander leaves.

Avocado & Mango Relish method

Finely dice the avocado and mango.  Mix the lime juice and olive oil (or warm water if using) with the Gochujang paste and pour over.  Add the 3 remaining spring onions sliced finely, and leave the relish for 15 minutes until the Pots are ready to eat.  The relish will keep in the fridge for a couple of days if you don’t use it all up.

This recipe uses Thai-Style Turkey chipolatas, but works equally as well with other HECK Chicken sausages e.g. Simply, Spring, Naked, Zesty, Italia or Paprika.

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Nutritional Info

Serving Size: 403g

Amount Per Serving

Calories: 438kcal

Total Fat: 8.9g

Saturates: 2.2g

Sugars: 12g

Salt: 2.2g

Protein: 31g

Carbs: 54g

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