Rice and vegetable stir-fry with turkey strips

Ingredients for 3 servings:

• 1 bunch of soup vegetables (carrots, celery, cauliflower, leeks, parsley)
• 130 g rice
• 70 g lentils, red
• 350 ml water
• 400 g turkey breast or schnitzel
• 3 grains of allspice
• 3 juniper berries
• 2 carnations
• 2 bay leaves
• 2 tbsp curry to taste
• some vegetable broth
• pepper
• Salt
• 2 tbsp oil
• 1 m.-sized onion(s)
• 1 tbsp curry leaves, if available
• 1 bell pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Dice the vegetables, bell pepper, and onion. Finely chop the parsley. Cut the meat into fine strips. Crush the allspice, bay leaves, cloves, juniper berries, and curry leaves in a mortar and pestle. It’s best to use a deep frying pan or wok, as this will be a kind of stew. Heat the oil in the pan and fry the meat until golden brown. Remove the meat from the pan and set aside. Sauté the onions in the pan until translucent, add the carrots and celery, and sauté for 3-5 minutes. Deglaze everything with the water and add the vegetable stock (we prefer organic vegetable stock). Add the rice and, if desired, the lentils. Now you can add the spices and curry, according to taste and type, to the pot. If the rice and lentils absorb too much water, add a little more. It shouldn’t be too runny; it should just have the consistency of risotto. When the rice starts to cook, add the leeks, bell peppers, cauliflower, and parsley. Season with salt and pepper and continue cooking for about 5 minutes. Finally, return the meat to the pot to warm through.