Turkey escalope with apricot-carrot sauce

Name: Turkey escalope with apricot-carrot sauce
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 600 g Carrots; 2 Onions; 4 thin turkey escalopes (approx. 140 g each); 200 g Basmati Rice; 7-10 Tbsp Salt; 3-4 Tbsp Oil; 7-10 Tbsp Pepper; 100 g Apricot Jam; 100 ml Vegetable broth; 5 TABLESPOONS freshly squeezed orange juice; 6 Stem(s) Parsley

AUTHOR
Rachel Vazquez

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

600 g Carrots
2 Onions
4 thin turkey escalopes (approx. 140 g each)
200 g Basmati Rice
7-10 Tbsp Salt
3-4 Tbsp Oil
7-10 Tbsp Pepper
100 g Apricot Jam
100 ml Vegetable broth
5 TABLESPOONS freshly squeezed orange juice
6 Stem(s) Parsley

Directions

1
Peel the carrots and cut them into thin, diagonal slices. Peel and finely chop the onions. Wash the meat, dab dry and cut in half
2
Prepare rice in boiling salted water according to package instructions. Heat oil in a large pan, fry meat in it for about 2 minutes on each side, then season with salt and pepper. Take out and keep warm
3
Steam onions and carrots in the frying fat while turning over medium heat for about 4 minutes. Add jam, stock and orange juice, bring to the boil and simmer for 3-4 minutes. Season to taste with salt and pepper
4
Meanwhile wash parsley, shake dry, pluck leaves from 5 stems and cut finely. Stir the parsley into the carrots. Drain the rice and arrange in bowls with 2 slices of meat and vegetables. Pluck the rest of the parsley roughly over the rice.