John Myers
Tender Sliced turkey with Pumpkin & Wild Rice
The perfect tender sliced turkey with pumpkin & wild rice recipe with a picture and simple step-by-step instructions.
- 500 g Turkey schnitzel
- 250 g Hokkaido pumpkin
- 1 size Leek
- 1 medium sized Fresh onion
- 2 tbsp Oil for frying
- 1 tsp Butter
- 1 tsp Curry and some salt and pepper
- 1 tsp Flour
- 200 ml Milk
- 150 ml Vegetable broth hot
- 2 packet Express long grain wild rice mix
- Clean the leek, cut the upper 1/3 lengthways and wash. Cut the leek into rings. Wash the Hokaido squash, remove the seeds and cut the pulp into small pieces. Peel onion and chop finely. Rinse the meat under cold water, wash, pat dry and cut into strips.
- Heat the oil in a pan. Fry the meat in portions for approx. 5 minutes until golden brown, season with salt and pepper, then remove. Put the prepared vegetables and butter in the pan and sauté for 2-3 minutes.
- Then stir in the curry and flour. Deglaze with milk and stock and simmer for 8-10 minutes.
- Prepare the wild rice mixture in boiling salted water according to the instructions on the packet. Add sliced turkey to the sauce, simmer for another 2-3 minutes.
- Season again with the spices. Serve rice and strips of meat.
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