Turkey goulash with spring onions

Ingredients for 4 servings:

• 200 g rice
• Salt and pepper, from the mill
• 600 g turkey breast
• 2 tbsp rapeseed oil
• 250 g carrot(s)
• 100 g spring onions
• 300 ml vegetable stock
• 150 g peas, frozen
• 200 g cream
• 2 tbsp lemon juice
• 3 tbsp, streaky sauce thickener, lighter
• 2 tbsp parsley, finely chopped

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 5 minutes

Cook the rice in boiling salted water for about 15-20 minutes. Dice the turkey breast. Heat the oil and fry the meat in two batches for about 10 minutes. Season with salt and pepper and remove from the pan. Peel and slice the carrots and add them to the hot frying fat. Fry for 3-4 minutes. Slice the spring onions, add them and fry briefly. Deglaze with the stock and cook for about 5 minutes. 2 minutes before the end of cooking, add the peas and cook. Stir in the cream, bring to a boil and season with lemon juice, pepper and salt. Thicken with a sauce thickener. Add the meat to the sauce, stir in the parsley and heat briefly. Serve the rice and goulash on plates.