Broccoli and rice pan with turkey breast

Ingredients for 4 servings:

• 175 g brown rice
• 400 ml salt water
• 300 g turkey breast fillet(s)
• 1 onion(s)
• 1 garlic clove(s)
• 750 g broccoli
• 4 beef tomatoes, about 800 g
• 2 tsp almond flakes
• 1 tbsp oil
• Salt
• Pepper, from the mill
• 200 ml vegetable stock
• 100 g sour cream
• ½ bunch basil

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Cook the rice in salted water according to the package instructions. In the meantime, cut the meat into strips. Finely dice the onion and garlic. Separate the broccoli into florets. Peel and finely chop any thick stalks. Dice the tomatoes. Lightly brown the almonds in a dry wok and let cool on a plate. Heat the oil in the wok and fry the turkey strips for about 4 minutes, turning occasionally. Then season with salt and pepper and remove. Sauté the diced onion and garlic in the frying fat until translucent. Add the broccoli, fry briefly, and add the stock. Cover the broccoli and sauté over low heat for about 4 minutes. Drain the cooked rice, if necessary. Carefully stir the rice, turkey strips, and diced tomatoes into the broccoli. Heat everything over low heat for about 3 minutes and season with salt and pepper. Stir in the sour cream until smooth and season with a little salt and pepper. Finely slice the basil and mix it into the sour cream. Serve the broccoli and rice pan with sour cream and almond flakes.