Turkey breast with colourful paprika vegetables and rice

Name: Turkey breast with colourful paprika vegetables and rice
Cook time: 30 min
Total time: 30 min
Yield: 1
Ingredients: 1 TEASPOON Butter or margarine; 1 TABLESPOON unsalted peanuts; 100 g Long grain rice; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 350 g colourful peppers; 2 pieces of turkey fillet (approx. 80 g each); 1 (approx. 35 g; especially pickled peppers or similar) Mini peppers; 2 TABLESPOONS Wheat germ oil; 100 ml Vegetable broth (instant); 7-10 Tbsp Parsley

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 1

1 TEASPOON Butter or margarine
1 TABLESPOON unsalted peanuts
100 g Long grain rice
7-10 Tbsp Salt
7-10 Tbsp Pepper
350 g colourful peppers
2 pieces of turkey fillet (approx. 80 g each)
1 (approx. 35 g; especially pickled peppers or similar) Mini peppers
2 TABLESPOONS Wheat germ oil
100 ml Vegetable broth (instant)
7-10 Tbsp Parsley

Directions

1
Melt the fat. Fry the peanuts and rice in it. Season with salt and coarse pepper. Add 250 ml water and cook for about 20 minutes. If necessary add some more water.
2
In the meantime, clean, wash and chop the colourful peppers. Put the fillet and mini peppers on a skewer. Peel garlic and press it through a press. Heat wheat germ oil, fry garlic. Brown the skewer all around. Add pieces of paprika, also fry. Season with salt and pepper and cook for about 10 minutes. Deglaze with stock and serve. Put the rice into a form and turn it out onto the plate.
3
Brown the skewer all around. Add pieces of paprika, also fry. Season with salt and pepper and cook for about 10 minutes. Deglaze with stock and serve. Put the rice into a form and turn it out onto the plate. Serve garnished with parsley