Pumpkin and turkey slices with wild rice

Name: Pumpkin and turkey slices with wild rice
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 Leek (leek, approx. 200 g); 250 g Hokkaido Pumpkin; 1 small onion; 500 g Turkey escalope; 2 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 teaspoon (approx. 10 g) Butter or margarine; 1 TEASPOON Curry Powder; 1 TEASPOON Flour; 200 ml Milk; 150 ml Vegetable broth; 2 packages (250 g each) Express long grain wild rice mix

AUTHOR
Kate Willis

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 Leek (leek, approx. 200 g)
250 g Hokkaido Pumpkin
1 small onion
500 g Turkey escalope
2 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 teaspoon (approx. 10 g) Butter or margarine
1 TEASPOON Curry Powder
1 TEASPOON Flour
200 ml Milk
150 ml Vegetable broth
2 packages (250 g each) Express long grain wild rice mix

Directions

1
Clean the leek, cut the upper 1/3 lengthwise, wash and cut the leek into rings. Wash the pumpkin, remove seeds and cut the flesh into small pieces. Peel and finely chop the onion. Wash the turkey escalopes, dab dry and cut into strips
2
Heat the oil in a pan. Fry the meat in it in portions for about 5 minutes, turning until golden brown, season with salt and pepper and remove. Add vegetables and fat to the pan and sauté for 2-3 minutes, then stir in curry and flour. Deglaze with milk and stock and simmer for 8-10 minutes
3
Prepare rice in boiling salted water according to package instructions. Add meat to the sauce, simmer for another 2-3 minutes, season to taste. Serve rice and shredded meat