Zucchini Rice Pan with Turkey Meat
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 50 mins |
| Total Time | 1 hr 5 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 250 g wild rice
- 400 g zucchini
- 600 g turkey meat
- 300 ml vegetable stock
- 1 tablespoon curry
- 250 g cream
- 2 onions)
- oil
- salt and pepper
- parsley
Print Recipe
Pin Recipe Instructions
- Wash the wild rice with a sieve under lukewarm water, add 400 to 500 ml of water, salt and a little oil and bring to the boil. Cover and cook on a small fire for 30 to 40 minutes, depending on the type. The rice is cooked when the grains have cracked and rolled slightly. Season the rice to taste.
- Cut the onions into wedges and sauté until translucent. Cut the zucchini into thin slices, fry briefly, remove the onions and zucchini.
- Cut turkey meat into strips, fry, season with curry, reduce for 5 minutes. Deglaze with vegetable stock and cream, season with salt and pepper. Finally, mix the meat with the onions, zucchini and rice. Let it steep over a low heat. Sprinkle with chopped parsley before serving.
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