Nutrition Facts
Per Single Serving
| Nutrition | Amount per Serving | | Calories | 392 KCAL | | Total Fat | 18g | | Saturated Fat | 2g | | Trans Fat | 0g | | Cholesterol | 0MG | | Sodium | 315 MG | | Carbohydrate | 48g | | Dietary Fiber | 4g | | Sugars | 11g | | Protein | 11g | | Vitamin A | 5% | | Vitamin C | 19% | | Calcium | 4% | | Iron | 12% |
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Entrées
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Tangine with Olives and Lemon
By: Lightlife
Serving Amount: 4-6
Prep Time: 15 Minutes
Ingredients:
| 1 pkg Smart Cutlets® Original | | 1 c rice | | 2 1/4 to 2 1/2 c water | | 1/3 c diced dried apricots | | 1/2 c hazelnuts, toasted | | 1/3 c raisins | | 2 Tbsp freshly squeezed lemon juice | | 2 Tbsp freshly grated lemon zest | | 1 tsp freshly grated lemon zest | | 2 Tbsp extra virgin olive oil | | 2 clove garlic, thinly sliced | | 3/4 c thinly sliced yellow onion | | 2-inch piece fresh ginger, peeled and thinly sliced | | 1 lemon, rinsed, dried, and thinly sliced | | 1/2 c sliced Greek-style olives, green and black | | chopped parsley |
Combine rice and water in a medium saucepan. Bring to a boil over high heat. Reduce heat to medium low and cook, covered 20 minutes. Remove from heat. Fluff with fork.
In large bowl stir together all rice ingredients; keep warm.
In 10-inch non-stick skillet place olive oil. Add cutlets, cook over medium heat, until lightly browned (1 to 2 minutes). Turn over, continue cooking until browned (1 to 2 minutes). Remove cutlets, cut into strips; keep warm.
In same skillet add garlic and onions. Cook, stirring frequently, 1 minute. Add ginger, lemon, and olives. Continue cooking, over medium heat, until lemons soften slightly (1 to 2 minutes).
To serve, place rice on serving platter. Top with lemon olive mixture and cutlet strips.
Sprinkle with parsley.
Refrigerate leftovers.
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