Chicken skewer with pea rice

Name: Chicken skewer with pea rice
Cook time: 30 min
Total time: 30 min
Yield: 1
Ingredients: 30 g Long grain rice; 7-10 Tbsp Salt; 80 g Turkey filet; 100 g small mushrooms; 1 Onion; 5 (30 g) cherry tomatoes; 2 Bay leaves; 1 TEASPOON Oil; 7-10 Tbsp Pepper; 1 TABLESPOON Tomato ketchup; 7-10 Tbsp a few drops of lemon juice; 7-10 Tbsp Curry; 25 g frozen peas; 7-10 Tbsp grated nutmeg; 2 Metal skewers

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 1

30 g Long grain rice
7-10 Tbsp Salt
80 g Turkey filet
100 g small mushrooms
1 Onion
5 (30 g) cherry tomatoes
2 Bay leaves
1 TEASPOON Oil
7-10 Tbsp Pepper
1 TABLESPOON Tomato ketchup
7-10 Tbsp a few drops of lemon juice
7-10 Tbsp Curry
25 g frozen peas
7-10 Tbsp grated nutmeg
2 Metal skewers

Directions

1
Cook the rice in 60 ml boiling salted water for about 20 minutes. In the meantime, rinse turkey cold and pat dry. Cut into cubes. Clean, wash and possibly halve the mushrooms. Peel and slice the onion. Wash and possibly halve the tomatoes.
2
Put meat, mushrooms, onion slices, tomatoes and bay leaves alternately on two skewers and fry in hot oil all around for about 15 minutes. Season with salt and pepper. Mix ketchup, lemon juice and curry. Shortly before the end of the cooking time, add peas to the rice and cook. Season rice with nutmeg. Arrange two skewers with rice and the sauce on a plate