Small garlic turkey escalopes with vegetable rice

Name: Small garlic turkey escalopes with vegetable rice
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 200 g frozen peas; 200 g Long grain rice; 1 orange pepper; 1 package (100 g) Thai asparagus; 1 red onion; 1 Garlic clove; 500 g Turkey filet; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TABLESPOON Oil; 75 g Herb Butter

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

200 g frozen peas
200 g Long grain rice
1 orange pepper
1 package (100 g) Thai asparagus
1 red onion
1 Garlic clove
500 g Turkey filet
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TABLESPOON Oil
75 g Herb Butter

Directions

1
Defrost the peas. Prepare rice in boiling salted water according to package instructions. Halve, clean, wash and dice the peppers. Wash asparagus and cut diagonally into pieces. Peel onion and garlic and cut into fine cubes.
2
Wash the meat, dab dry and cut into thumb-thick slices. Season with salt and pepper. Heat oil in a pan, fry meat for two minutes, turning once. Deglaze with a tablespoon of herb butter. Add onion and garlic cubes and fry for five minutes more. Melt a tablespoon of butter in a frying pan and sauté the asparagus for five minutes. Add peas and steam for two minutes. Drain rice, add and season with salt and pepper. Arrange meat and vegetable rice on a preheated plate.
3
Add onion and garlic cubes and fry for five minutes more. Melt a tablespoon of butter in a frying pan and sauté the asparagus for five minutes. Add peas and steam for two minutes. Drain rice, add and season with salt and pepper. Arrange meat and vegetable rice on a preheated plate. Serve with remaining herb butter