Paprika-rice pan

Name: Paprika-rice pan
Yield: 4
Ingredients: 7-10 Tbsp Salt; 125 g Long grain rice; 300 g Turkey escalope; 500 g red peppers; 500 g yellow peppers; 1 large bunch of spring onions; 1-2 TABLESPOONS Oil; 7-10 Tbsp Pepper; 7-10 Tbsp Sweet peppers; 1/2 l Vegetable broth (instant); 1/2 bunch Parsley; 4 tablespoons (approx. 60 g) clotted cream; 2 TEASPOONS Cornstarch

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

Ingredients

Servings: 4

7-10 Tbsp Salt
125 g Long grain rice
300 g Turkey escalope
500 g red peppers
500 g yellow peppers
1 large bunch of spring onions
1-2 TABLESPOONS Oil
7-10 Tbsp Pepper
7-10 Tbsp Sweet peppers
1/2 l Vegetable broth (instant)
1/2 bunch Parsley
4 tablespoons (approx. 60 g) clotted cream
2 TEASPOONS Cornstarch

Directions

1
Bring 300 ml salted water to the boil, add rice, bring to the boil again briefly, cover and allow to swell over a low heat for about 20 minutes. Meanwhile wash the turkey escalopes, dab dry and dice. Clean and wash bell peppers and spring onions. Cut the bell peppers into pieces, spring onions diagonally into thick slices. Heat oil in a pan and fry the turkey meat well. Add the bell peppers and spring onions, braise briefly and season with salt, pepper and paprika powder. Pour on the stock, bring to the boil and stew covered for 5-10 minutes. Meanwhile wash parsley, dab dry and chop, except for a little bit for garnishing. Mix sour cream and cornstarch and stir into the boiling vegetables. Bring to the boil again briefly. Fold in rice and parsley and serve garnished with parsley
2
Preparation time 35-40 minutes
3
Dishes: Mouth enamel
4
Scarf: about ASA