Zucchini rice pan with turkey

Ingredients for 4 servings:

• 250 g wild rice
• 400 g zucchini
• 600 g turkey meat
• 300 ml vegetable stock
• 1 tbsp curry
• 250 g cream
• 2 onions
• oil
• salt and pepper
• Parsley

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 5 minutes

light, quick-to-prepare pan dish

Rinse the wild rice with a sieve under lukewarm water and add 400 to 500 ml of water, salt, and a little oil, and bring to a boil. Cover and simmer over low heat for 30 to 40 minutes, depending on the variety. The rice is done when the grains have cracked and curl slightly. Season the rice to taste. Slice the onions and sauté until translucent. Thinly slice the zucchini and fry briefly, removing the onions and zucchini. Cut the turkey into strips, fry, season with curry, and simmer for 5 minutes. Deglaze with vegetable stock and cream, and season with salt and pepper. Finally, combine the meat with the onions, zucchini, and rice. Let it simmer over low heat for a while. Sprinkle with chopped parsley before serving.