in Recipes

Vegetable pan with rice and turkey

updated

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Ingredients for 4 servings:

  • 2 bell peppers (red and yellow)
  • 2 zucchinis
  • 200 g peas (snap peas) or sugar snap peas
  • 480 g turkey meat
  • 240 g basmati rice
  • 500 ml vegetable stock
  • e.g. salt and pepper
  • e.g. paprika powder
  • n. B. Vegeta
  • 2 tsp vegetable oil
  • 1 small mango(s)

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

WW suitable

Cook the rice in salted water according to the package instructions. Cut the bell peppers and zucchini into strips. Halve the snap peas, and dice the mango and turkey. Season the meat, brown it in oil, remove from the pan, and set aside. In the same pan, fry the bell peppers and zucchini. Deglaze with stock and simmer for about 8 minutes. Briefly cook the snap peas. Stir in the rice and mango, season to taste, and heat through. This dish has a score of approximately 11 (WW).

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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