Summary

Ingredients

• 400 g turkey breast
• 1 bag basmati
• 2 zucchini
• 3 m. Tomato (s), ripe
• 1 large red pepper (s)
• 2 cloves garlic
• 3 tablespoon tomato paste
• Herbs, Italian, dried
• 1 teaspoon, leveled pepper from the mill
• 1 small red chilli pepper (s), dried
• 300 ml vegetable stock
• 100 ml white wine, dry
• 2 tablespoon olive oil
• water

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Instructions

1. Cook the rice in water as instructed with the addition of the vegetable stock. In the meantime, wash and clean the peppers and zucchini and cut into cubes or thin strips. Cut the turkey breast into fine strips.
2. Let the oil get hot in a large saucepan, covering the bottom with plenty of oil. Then fry the turkey strips in it and season with pepper, garlic and chilli.
3. When the meat is well seared, add the peppers and zucchini and sauté for about 3 - 5 minutes. Deglaze with white wine, bring to the boil briefly, then add approx. 200 ml of stock from the rice boil and stir in the tomato paste.
4. Let the whole thing simmer again for approx. 5 - 8 minutes with the lid closed. Finally, add the finished rice to the saucepan and stir in, season with herbs.