Turkey steak with rice and carrots

Ingredients for 1 servings:

• 1 steak(s) (turkey steak, as fresh as possible)
• 2 carrots, cut into slices
• 1 spring onion(s) or 1 small onion
• 1 cup rice
• salt water
• some salt
• some broth without yeast
• some oil or butter
• some cream
• n. B. water
• possibly cornstarch

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

a simple and low-fat dish (not only) for histamine intolerance

Bring the rice (1 espresso cup full) to a boil with water and a pinch of salt. Cover the pot and let it swell over low heat. Peel and finely dice the onion, then sauté in a little butter or olive oil. Add the carrot slices, 1/2 teaspoon of broth, and 1/2 espresso cup of water. Simmer over low heat with the lid on. Heat a little olive oil in a pan, fry the turkey steak on both sides until golden brown, and season with salt. Finally, add a dash of cream, bring to a quick boil, and you have a delicious sauce. You can thicken it a little with a little cornstarch if necessary. The rice and carrots should now be ready. Arrange and serve. When making the broth, make sure you use one without yeast, yeast extract, or glutamate, otherwise it will be indigestible if you are histamine intolerant (HI). Yeast-free broth is usually available in organic or health food stores. If you don’t suffer from HI, you can of course use normal chicken broth and season it with a little pepper.