Turkey – Vegetables – Rice – Pan

Ingredients for 2 servings:

• 400 g turkey breast fillet(s), cut into strips
• 1 bag of rice
• 2 stalk(s) celery, cut into approx. 1 cm thick pieces
• 1 small zucchini, quartered
• 1 medium-sized carrot(s), diced
• 1 can beans, drained
• 1 onion(s), chopped
• 1 garlic clove(s), chopped
• 2 pinch(s) curry powder
• salt and pepper
• 1 cube of vegetable stock

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

for vegetarians without the turkey meat

Bring water for the rice to a boil in a pot, dissolve the stock cube in it, then add the rice and cook until tender. Heat a little olive oil in a large pan and fry the chopped onion and garlic. Add the turkey and fry (vegetarians can simply omit the meat). Add the finely chopped vegetables and beans to the pan and fry briefly. When the rice is cooked, drain well and reserve the cooking water. Add the rice and a good splash of the cooking water (to make it a little juicier) to the pan. Now just season with curry, salt and pepper and let it simmer for a short time.