Vegetable Tomato Sauce with Turkey on Rice Tart
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 15 mins |
| Total Time | 35 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 packet cocktail tomatoes
- 2 bell peppers, different colors
- 0.5 ½ bunch spring onion (s)
- 350 g basmati
- 500 g tomato (s), passed
- 9 basil leaves
- salt
- pepper
- Paprika powder
- Herbs, Italian
- 400 g turkey breast
- oil
Print Recipe
Pin Recipe Instructions
- Cut the meat into small pieces and marinate in a bowl with salt, pepper and paprika to give it a nice color. Depending on the time, let it work in a little - but it also tastes so delicious.
- Chop the tomatoes, peppers, spring onions and five basil leaves.
- Cook the rice according to the instructions on the packet.
- Fry the marinated meat in a hot pan with oil for about 1.5 minutes. The meat will most likely still be raw inside, but since it is supposed to be tender, the vegetables are now added. Sweat for another 2 minutes. Then add the tomatoes and bring to the boil for 3 minutes. Add the basil and season again with salt, pepper, paprika and Italian herbs. Turn the stove down and let everything simmer for another 5 minutes, then season again to taste.
- For the rice tart, fill a normal coffee cup with rice and press it down firmly. Then turn the rice out onto a plate. Spread the sauce all around and place a basil leaf on the rice tart.
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