Fruity rice casserole with turkey filet

Name: Fruity rice casserole with turkey filet
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 250 g Long grain rice; 7-10 Tbsp Salt; 1 can(s) (425 ml) Apricots; 1 small pointed cabbage (500-600 g); 3 large tomatoes (300-400 g); 1 collar (approx. 150 g) Spring onions; 50 g Butter; 7-10 Tbsp grated nutmeg; 1 Turkey inner fillet (400-500 g); 15 g clarified butter; 7-10 Tbsp Pepper; 2 1/2 TSP. Curry Powder; 20 g Flour; 1 can(s) (400 ml) Coconut milk; 200 ml Vegetable broth; 1/2 Pot of coriander; 1 TABLESPOON Lime juice; 7-10 Tbsp Grease

AUTHOR
Kerry Mosley

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

250 g Long grain rice
7-10 Tbsp Salt
1 can(s) (425 ml) Apricots
1 small pointed cabbage (500-600 g)
3 large tomatoes (300-400 g)
1 collar (approx. 150 g) Spring onions
50 g Butter
7-10 Tbsp grated nutmeg
1 Turkey inner fillet (400-500 g)
15 g clarified butter
7-10 Tbsp Pepper
2 1/2 TSP. Curry Powder
20 g Flour
1 can(s) (400 ml) Coconut milk
200 ml Vegetable broth
1/2 Pot of coriander
1 TABLESPOON Lime juice
7-10 Tbsp Grease

Directions

1
Cook rice in boiling salted water according to package instructions. Drain the apricots and collect the juice. Cut the apricots into slices. Clean, wash and cut the pointed cabbage into strips. Wash and drain the tomatoes and cut into slices.
2
Clean, wash and cut the spring onions into rings.
3
Heat 20 g butter in a pot, braise the pointed cabbage in it and season with salt and nutmeg. Pour in approx. 125 ml water, cover and braise for 5-6 minutes.
4
Wash the meat, dab dry, cut in half lengthwise, cutting out the tendon. Heat clarified butter in a pan. Fry the fillets for about 5 minutes, turning them over. Add tomatoes and apricots, fry briefly, season with salt, pepper and 1/2 tsp curry.
5
Pour on 150 ml of the collected apricot juice, bring to the boil, cover and stew for about 5 minutes.
6
Heat 30 g butter in a saucepan and sauté the spring onions. Sprinkle with approx. 2 tsp. curry and flour and sauté briefly while stirring. Add coconut milk and stock and simmer for about 5 minutes while stirring.
7
Wash the coriander, shake dry and chop. Add coriander to the sauce and season with salt, pepper and lime juice.
8
Spread a baking dish of greased, drained rice all around the edge of the dish. Remove the turkey filets from the pan and cut them into slices. Mix the pointed cabbage, tomatoes and apricots with about half of the sauce and place in the middle of the dish.
9
Place the meat on top and pour the remaining sauce over it. Bake in the preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: see manufacturer) for 15-20 minutes.