Put the rice and twice the amount of water in a large, flat saucepan or high pan, add salt, bring to the boil and let it soak over a low flame.
In the meantime, peel the cucumber, cut in half lengthways, remove the watery core and cut into bite-sized pieces. Cut the turkey breast (remove the skin) into cubes.
Add the cucumbers to the rice 5 minutes before the end of the cooking time and season everything vigorously with salt and pepper. Add the turkey breast as well. As soon as the water is gone and the rice is cooked, add the oil and fry briefly in the pan - it can turn a little brown.
This recipe came about when I had cucumbers that had to go but didn`t feel like having a cucumber salad. Just tried it and everyone liked it.
It`s also great for using leftovers after a barbecue evening: Instead of smoked turkey breast, use grilled turkey or chicken, you can also use grilled sausages (then 1 medium-sized sausage per person).
There are even more options for variation: Zucchini can be used instead of cucumber or you can add quartered small vine tomatoes (cocktail tomatoes) to whatever you have in the fridge.
Per serving with turkey breast (smoked or grilled): 365 kcal and 6.7g fat, which corresponds to 16.5% of the calories from fat.
Ingredients
Print Recipe
Pin Recipe