Turkey giros with tomato rice
DIFFICULTY
easy
easy
RATING
COOK TIME
30 mins
30 mins
TOTAL TIME
30 mins
30 mins
Ingredients
Servings:
1
- 1 small onion
- 2 TABLESPOONS Oil
- 50 g Long grain rice
- 7-10 Tbsp 1/2 370 g-pack of chunky tomatoes
- 1 knife tip clear broth (instant)
- 1/2 cup(s) frozen peas
- 1/4 Cucumber
- 1 Garlic clove
- 125 g Low-fat curd
- 7-10 Tbsp Salt
- 7-10 Tbsp white pepper
- 1 TABLESPOON White wine vinegar
- 125 g pickled pork "Gyros Art"
- 7-10 Tbsp Sweet peppers
- 7-10 Tbsp Parsley
Directions
- 1
Peel and finely chop the onion. Heat a tablespoon of oil in a pot and fry the onion until transparent. Add rice and fry. Add chunky tomatoes, bring to the boil, season with some stock and let it swell for 20 minutes at low heat.
- 2
Add peas five minutes before the end of the cooking time. Wash the cucumber and grate coarsely. Peel garlic and press it through a garlic press or chop it very finely. Stir quark until smooth. Fold in cucumber and garlic.
- 3
Season to taste with salt, pepper and a little vinegar. Heat the remaining oil in a coated pan and fry the pork gyros in it while turning. Season the rice with salt, pepper and paprika. Press into a cup as desired.
- 4
Arrange rice overturned with tzatsiki and gyros on a plate. Garnish with parsley.
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