Fruity turkey fillet and zucchini pan

Name: Fruity turkey fillet and zucchini pan
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 200 g Long grain rice; 7-10 Tbsp Salt; 500 g Turkey Breast; 1 Onion; 1 Garlic clove; 1/2 fresh pineapple; 500 g Courgette; 2 TABLESPOONS Olive oil; 30 g Pine nuts; 1 TABLESPOON Tomato paste; 100 ml Pineapple juice; 3 TABLESPOONS Tomato ketchup; 7-10 Tbsp white pepper; 7-10 Tbsp dried thyme; 1 TEASPOON Sambal Oelek; 2 stem(s) Parsley; 1 Thyme stalk for garnishing

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

200 g Long grain rice
7-10 Tbsp Salt
500 g Turkey Breast
1 Onion
1 Garlic clove
1/2 fresh pineapple
500 g Courgette
2 TABLESPOONS Olive oil
30 g Pine nuts
1 TABLESPOON Tomato paste
100 ml Pineapple juice
3 TABLESPOONS Tomato ketchup
7-10 Tbsp white pepper
7-10 Tbsp dried thyme
1 TEASPOON Sambal Oelek
2 stem(s) Parsley
1 Thyme stalk for garnishing

Directions

1
Put the rice into boiling salted water, cover and let it swell at low heat for about 20 minutes. Wash turkey breast, dab dry and cut into strips. Peel onion and cut into fine rings.
2
Peel and finely chop the garlic. Peel and quarter the pineapple and remove the stalk. Cut the flesh into slices. Wash zucchini, dab dry, quarter and cut into large cubes. Heat oil in a pan and fry turkey breast strips in it for about 3 minutes.
3
Add onion, garlic, pine nuts and tomato paste. After about 5 minutes add zucchini and pineapple. Deglaze with pineapple juice and steam for another 5 minutes. Stir in tomato ketchup. Season with salt, pepper, thyme and sambal oelek.
4
Wash parsley, dab dry and chop coarsely. Mix parsley and rice. Arrange everything and garnish with some fresh thyme.