Turkey pan with rice

Ingredients for 4 servings:

• 2 turkey schnitzels
• 3 tbsp teriyaki sauce
• some pepper
• 1 carrot(s)
• 1 stalk(s) leek
• 1 bell pepper
• some oil
• 100 ml water
• 1 can/n pineapple chunks, unsweetened
• 1 can/n mung beans
• 2 tbsp soy sauce
• 2 tbsp white wine vinegar
• some salt
• n. B. Sambal Oelek
• 2 cups basmati rice
• 4 cups water

Instructions

Working time approx. 10 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

without nuts

Cut the turkey cutlets into small pieces, then marinate them in teriyaki sauce and pepper. The sauce should cover the meat completely. Wash the carrots, leeks, and bell peppers, and cut them into slices, half rings, and cubes. Brown the meat thoroughly in a little oil, add the prepared vegetables, and sauté for about 5 minutes. Pour in water, add the pineapple with a little juice from the can, and the mung beans, and sauté for another 5 minutes. Season to taste with soy sauce, white wine vinegar, salt, and sambal oelek (if desired). Cook the basmati rice in twice the amount of salted water.