Braised turkey in tomato sauce with Gremolata

Name: Braised turkey in tomato sauce with Gremolata
Cook time: 30 min
Total time: 30 min
Yield: 1
Ingredients: 40 g Long grain rice; 7-10 Tbsp Salt; 1 untreated lemon; 2 stem(s) Parsley; 1 red onion; 150 g cherry tomatoes; 125 g Turkey Breast; 1 TEASPOON Olive oil; 7-10 Tbsp Pepper; 250 ml Vegetable broth (instant); 1 TABLESPOON Tomato paste; 5 g grated parmesan cheese

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 1

40 g Long grain rice
7-10 Tbsp Salt
1 untreated lemon
2 stem(s) Parsley
1 red onion
150 g cherry tomatoes
125 g Turkey Breast
1 TEASPOON Olive oil
7-10 Tbsp Pepper
250 ml Vegetable broth (instant)
1 TABLESPOON Tomato paste
5 g grated parmesan cheese

Directions

1
Prepare rice in boiling salted water according to package instructions. Wash lemon hot and grate dry. Peel half of the zest with a zest ripper. Wash parsley, dab dry and pluck leaves from the stalks.
2
Put something aside for garnishing. Cut remaining parsley into fine strips and mix with the lemon peel. Peel the onion and cut it into strips. Wash, drain and halve the tomatoes.
3
Wash the meat, dab dry and cut into 2-3 pieces. Heat oil in a small, coated pan. Fry the meat for about 1 minute on both sides at medium heat. Season with salt and pepper.
4
Add tomatoes and onion and fry for 1-2 minutes. Deglaze with 150 ml stock and stir in tomato paste. Bring to the boil and season with salt and pepper. Drain rice and let it drain. Bring 100 ml stock to the boil in a small pot.
5
Add the rice and parmesan and toss in. Sprinkle turkey with Gremolata and garnish with parsley. Add rice.