Turkey escalope with yoghurt and orange sauce

Name: Turkey escalope with yoghurt and orange sauce
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 200 g Wild rice mixture; 7-10 Tbsp Salt; 4 Oranges (about 200 g each); 1 (approx. 200 g) Vegetable Onion; 250 g Mushrooms; 1 collar (approx. 125 g) Spring onions; 8 small turkey escalopes (approx. 50 g each); 2 TABLESPOONS Oil; 7-10 Tbsp Pepper; 1 pinch Sugar; 1 TEASPOON Cornstarch; 3 (150 g each) Cup of cream yoghurt (10% fat)

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

200 g Wild rice mixture
7-10 Tbsp Salt
4 Oranges (about 200 g each)
1 (approx. 200 g) Vegetable Onion
250 g Mushrooms
1 collar (approx. 125 g) Spring onions
8 small turkey escalopes (approx. 50 g each)
2 TABLESPOONS Oil
7-10 Tbsp Pepper
1 pinch Sugar
1 TEASPOON Cornstarch
3 (150 g each) Cup of cream yoghurt (10% fat)

Directions

1
Cook the rice in boiling salted water for about 20 minutes. Meanwhile peel 3 oranges so that the white skin is completely removed. Cut the oranges into slices. Squeeze the rest of the orange.
2
Peel the onion and cut into strips. Clean and wash the mushrooms and spring onions. Cut mushrooms into slices, spring onions into fine rings. Wash the meat and dab dry. Heat oil in a pan and fry the meat in it for 1-2 minutes on each side.
3
Season with salt and pepper. Remove from the pan and set aside. Add mushrooms to the frying fat and sauté. Add the onion slices and orange slices and cook. Season with salt, pepper and sugar.
4
Take everything out of the pan and set aside. Mix the starch with 1-2 tablespoons of orange juice. Deglaze frying fat with the remaining orange juice. Add yoghurt and mix. Bring to the boil briefly and thicken slightly with the mixed starch.
5
Season again. Add the meat, vegetables and orange slices to the sauce and briefly heat up again. Arrange on plates with the rice.