Turkey, brown rice and vegetables

super easy

  • 300 g of turkey breast
  • 200 g of brown rice
  • 1 onion
  • 2 cloves of garlic
  • 1 red pepper
  • 1 carrot
  • 1 zucchini
  • 100 g of broccoli
  • 1 tablespoon of olive oil
  • salt and pepper to taste
  • 1 teaspoon of soy sauce (optional)
  • fresh herbs such as parsley or basil (optional)

 

Rinse the brown rice under running water. Then cook it in salted dill or chicken stock according to the instructions on the package (about 30-40 minutes, depending on the type of brown rice).

Cut the turkey breast into strips or cubes, season them with salt and pepper. Heat a pan with olive oil and fry the turkey until golden brown and cooked through (about 6-8 minutes on medium heat). Then he puts it away.

In the same pan, fry the finely chopped onion and garlic until they soften and become fragrant. Then add the pepper, carrot, zucchini and broccoli cut into strips (if there are larger florets, divide them into smaller ones). Roast until the vegetables are soft but still slightly crunchy (about 7-10 minutes).

Add roasted turkey and cooked brown rice to the roasted vegetables. Mix everything together and, if desired, season with soy sauce for extra flavor. If necessary, add salt and pepper.

The dish is served warm, but if you wish, you can sprinkle everything together with fresh herbs, such as chopped parsley or basil, which will add freshness to the dish.

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