John Myers
Sliced turkey and Carrots with Chives Rice
The perfect sliced turkey and carrots with chives rice recipe with a picture and simple step-by-step instructions.
- 500 g Turkey schnitzel
- 2 Carrots
- 1 Zucchini
- 1 tablespoon Olive oil
- 150 ml Yeast-Free vegetable broth
- 1 tablespoon Sour cream
- 1 Cup Basmati rice
- 1 bunch Chives
- Salt, pepper, paprika powder noble sweet
- 1 Shallot
- Chop the turkey escalope
- Clean the carrots, cut into thirds and cut into sticks
- Cut zucchini into thirds and cut into sticks
- Peel the shallot, cut in half and finely dice
- Bring 3 cups of water to the boil, add 1 teaspoon of salt and the basmati rice, cover and let simmer for about 20 minutes (all of the liquid must be absorbed)
- Heat the olive oil in a pan and fry the turkey strips all over, then add the shallot cubes
- Add the vegetable sticks and let them fry briefly, season well with salt, white pepper and paprika
- Deglaze with vegetable stock and simmer gently for about 10 minutes
- After 5 minutes add the sour cream and stir in
- Mix 1 tablespoons of cornstarch with cold water, add to the meat-vegetable sauce to thicken and briefly bring to the boil again
- Cut the bunch of chives into thin rolls (keep some stalks for decoration) and mix with the cooked rice
- Layer the rice in a serving ring to form the timbale, add the meat and vegetable sauce and decorate with the remaining chive stalks
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