John Myers
Contents
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Ingredients
- 400 g Sliced turkey marinated
- 2 tablespoon Olive oil
- 2 Onions in strips
- 120 g Rice parboiled
- 0,5 Solo garlic chopped
- 1 teaspoon Hot pepper
- 1 tablespoon Sweet paprika
- 0,5 teaspoon Chilli flakes
- 400 ml Broth
- 2 Oregano sprigs chopped
- 2 Black pepper from the mill
- 2 Gypsy sauce to taste
Instructions
- Quickly fry the sliced turkey (it was seasoned and marinated in a gyros-style) in a sufficiently large pan in the olive oil until golden brown, sprinkling the onion strips in between and allowing them to take color.
- Add the rice with the garlic and stir-fry until the rice has turned translucent. Now fold in both kinds of paprika and the chilli flakes and deglaze with the broth.
- Pluck the oregano leaves from the twigs and finely chop, then stir into the pan as well. Leave to swell with the lid on for about 20 minutes at medium heat. Season with pepper and possibly gypsy sauce and serve.
- The paprika-rice-pan is a strongly seasoned dish from the Mediterranean cuisine. I served it with a cucumber salad and a little cordon bleu
Nutrition
Serving: 100gCalories: 189kcalCarbohydrates: 17.9gProtein: 6gFat: 10.4g
