Turkey medallions with apricot and spring onion vegetables

Name: Turkey medallions with apricot and spring onion vegetables
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 200 g Long grain rice; 7-10 Tbsp Salt; 800 g Turkey breast fillet; 2 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 jar(s) (425 ml; separation weight: 250 g) Apricots; 250 g Spring onions; 2 TABLESPOONS pickled green pepper; 1 collar Parsley

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

200 g Long grain rice
7-10 Tbsp Salt
800 g Turkey breast fillet
2 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 jar(s) (425 ml; separation weight: 250 g) Apricots
250 g Spring onions
2 TABLESPOONS pickled green pepper
1 collar Parsley

Directions

1
Put rice in 400 ml of boiling salted water. Let it swell at low heat for about 20 minutes. In the meantime, wash the meat, dab dry and cut into 8 small medallions.
2
Fry in hot oil on both sides for about 5 minutes. Season with salt and pepper. Drain the apricots and collect the juice. Puree the apricots, except for 6 halves, and juice with a chopping stick.
3
Clean, wash and chop the spring onions. Remove medallions from the pan and keep warm. Fry spring onions in frying oil for 3-5 minutes. Dice remaining apricots. Add green pepper, apricot puree and pieces of apricot to the spring onions and heat.
4
Season to taste with salt and pepper. Wash and chop the parsley and mix it with the rice. Arrange two medallions each with vegetables and rice on a plate.