Turkey thigh goulash with basmati rice and delicate vegetables

Ingredients for 2 servings:

• 450 g turkey meat, from the thigh, cut into cubes
• 2 onions
• 2 garlic cloves
• 1 tbsp, heaped tomato paste
• 2 tbsp olive oil
• 1 can mushrooms, whole heads
• Salt (Himalayan salt)
• 1 tsp paprika powder, hot
• 2 large bay leaves
• 1 tsp black pepper
• 1 tsp vegetable broth, granulated (organic, without flavor enhancers)
• 300 ml water
• 150 g basmati rice
• 400 g frozen vegetables (deli vegetables, carrots, peas, corn kernels)
• 10 g butter
• 3 tsp herbs (salad herbs), freeze-dried
• 1 pinch of nutmeg

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 5 minutes

Heat the olive oil in a saucepan over medium heat, add the diced onions and sauté until light brown. Add the tomato paste and sauté briefly while stirring. Add the thigh goulash and the mushrooms, including the stock. Season with Himalayan salt, paprika, bay leaves, pepper, and granulated vegetable stock. Cover and simmer over low to medium heat, stirring occasionally. After 35 minutes, turn off the heat and let everything simmer for another 10 minutes. Place the frozen vegetables in a saucepan, add 1 tablespoon of water, the butter, and the salad herbs, and season with Himalayan salt and nutmeg. Bring to a boil and simmer over medium heat with the lid closed for 15 minutes. Turn off the heat and let the vegetables simmer for another 5 minutes. Meanwhile, place water and Himalayan salt in a saucepan and bring to a boil, then add the rice. Stir once and cover the pan. Set the heat to level 1. The rice is ready when there is no more liquid in the pot. Arrange everything nicely on two plates.