Frutti de mare – turkey breast – rice casserole

Ingredients for 3 servings:

• 400 g turkey breast fillet(s)
• 2 tbsp soy sauce (tamari)
• 1 tbsp cornstarch
• 1 egg(s), OR
• 3 tbsp water
• ½ tsp herbal salt
• Oil, for frying
• 250 g seafood (frozen seafood)
• Wine, white Burgundy
• 2 tbsp soy sauce (tamari)
• Bay leaf
• 3 cup(s) brown rice, cooked
• 1 banana(s), diced
• 1 chili pepper(s), red pickled
• 2 small cucumbers, delicatessen cucumbers, diced
• 2 tbsp Madeira
• 1 gr. can/n mushrooms, whole
• 2 tbsp soy sauce (tamari)
• 1 tsp herbal salt, if needed
• 2 tbsp almonds, roasted, sliced
• 200 g cheese (goat cheese roll)
• Fat, for three 1 liter ovenproof bowls

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

gluten-free + cow’s milk-free + partially egg-free

Cut the turkey breast fillet into thin strips and then into pieces about 4 cm wide. Prepare a marinade from 2 tablespoons of tamari, 1 tablespoon of cornstarch, 1 egg OR 3 tablespoons of water, and 0.5 teaspoon of herb salt. Marinate the meat for about 30 minutes. Brown well in hot oil. Cover with Burgundy wine, 2 tablespoons of tamari, bay leaf, and Frutti de Mare. Simmer for 10 minutes, drain, and set aside. Mix together 3 cups of cooked brown rice, 1 banana, diced, 1 pickled red chili, 2 tablespoons of Madeira wine, 1 can of 425 g mushrooms, whole (chopped if desired), diced gourmet cucumbers, 2 tablespoons of tamari, and 1 teaspoon of herb salt (if desired). Add the meat and seafood, mix, and pour into three greased 1-liter ovenproof bowls. Smooth the surface, sprinkle with toasted, sliced ​​almonds, and arrange the sliced ​​goat cheese on top. If desired, add a little strained fish stock. Cover all three bowls with lids. Bake in a cold oven at approximately 160°C (convection oven) for approximately 40 minutes. My own recipe.