Roast turkey on carrot rice

Name: Roast turkey on carrot rice
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 1.2 kg Turkey Breast; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 40 g fresh ginger; 1 Garlic clove; 1 Lime; 2 TABLESPOONS Honey; 5 TABLESPOONS Sesame Oil; 1 Onion; 250 g Basmati Rice; 1/2 l clear chicken stock (instant); 250 g Carrots; 1/4 TEASPOON ground cilantro; 7-10 Tbsp Slices of lime and coriander

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

1.2 kg Turkey Breast
7-10 Tbsp Salt
7-10 Tbsp Pepper
40 g fresh ginger
1 Garlic clove
1 Lime
2 TABLESPOONS Honey
5 TABLESPOONS Sesame Oil
1 Onion
250 g Basmati Rice
1/2 l clear chicken stock (instant)
250 g Carrots
1/4 TEASPOON ground cilantro
7-10 Tbsp Slices of lime and coriander

Directions

1
Wash the turkey breast, dab dry and season with salt and pepper. Roast in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 1 hour. Peel ginger and grate finely. Peel garlic and press it through the garlic press. Wash the lime hot and grate the peel.
2
Squeeze the juice. Mix honey, 2 tablespoons of oil, ginger, garlic, lime juice and peel. Spread the turkey roast for the last 15 minutes from time to time. Peel and finely chop the onion. Heat the remaining oil in a pot. Fry onion and rice in it. Add chicken soup. Cover the rice and cook over low heat for about 15 minutes. Peel carrots, cut into fine sticks and add to the rice with the coriander. Remove the roast turkey and cut into slices.
3
Add chicken soup. Cover the rice and cook over low heat for about 15 minutes. Peel carrots, cut into fine sticks and add to the rice with the coriander. Remove the roast turkey and cut into slices. Arrange the rice with the meat on a plate. Garnish with lime slices and coriander leaves. Asian sauce tastes good with it