Yayla soup (yogurt, rice & mint) with bread
A lunch for one: 450 kcal with 20 g of protein, 51 g of carbs and 19 g of fat, ready in 25 min.
- 25 min
- Lunch · 1 serving
- Turkish
- 450 kcal
Nutrition per serving
450 kcalEnergy: 18% protein, 44% carbs, 38% fat
- 20 gProtein
- 51 gCarbs
- 19 gFat
Fiber 4 gSugar 12 gSodium 370 mg
Added up from each ingredient's nutrition per 100 g, with cooked weights for meat. In Bites, change the servings or swap an ingredient and the numbers follow.
Contains: Gluten, Dairy, Eggs
Ingredients
For one serving.
- Yogurt200 g
- White rice, cooked60 g
- Egg yolk1 large (18 g)
- Wheat flour1 tbsp
- Butter1½ tsp
- Dried mint1 tsp
- Whole wheat bread1 slice (40 g)
Method
- Whisk the yogurt with the egg yolk and flour until smooth.
- Bring 500 ml water to a simmer with the rice.
- Whisk a ladle of the hot water into the yogurt, then pour it into the pot; stir 5 minutes on low without boiling.
- Heat the butter with the mint 1 minute; drizzle over and serve with the bread.
Make ahead
Cook the rice ahead; whisk the yogurt mix just before cooking.
Keeps well, so it works as tomorrow's lunch.
Cook it with Bites
- Plan it for today or tomorrow, or any day of the week with Bites Pro, at the right size for you
- Change the servings and every amount and number follows
- Cook mode turns the times in the steps into timers
- Make it mine to change the ingredients and keep your own version
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