John Myers
Ingredients for 4 servings:
- 1 pack of cocktail tomatoes
- 2 bell peppers, different colors
- ½ bunch of spring onions
- 350 g basmati
- 500 g tomatoes, pureed
- 9 basil leaves
- Salt
- pepper
- Paprika powder
- herbs, Italian
- 400 g turkey breast
- oil
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes
A delicious, light recipe that is quick to prepare.
Cut the meat into small pieces and marinate in a bowl with salt, pepper, and paprika to give it a nice color. Let it marinate for a while, depending on your time—but it tastes delicious as it is. Chop the tomatoes, bell peppers, spring onions, and five basil leaves. Cook the rice according to the package instructions. Brown the marinated meat in a hot pan with oil for about 1.5 minutes. The meat will most likely still be raw on the inside, but you want it to be tender, so add the vegetables. Sauté for another 2 minutes. Then add the passata and bring to a boil for 3 minutes. Add the basil and season again with salt, pepper, paprika, and Italian herbs. Reduce the heat to low and simmer for another 5 minutes, then season to taste. For the rice tart, fill a standard coffee cup with rice and press it down firmly. Then turn the rice out onto a plate. Serve the sauce all around and place a basil leaf on the rice cake.
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